Apricot Creme Tart
Submitted by ginny
Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThis vegan tart uses phyllo pastry layered and sprayed until crispy for a delicate crust that shatters with each bite.
The filling is surprisingly creamy, made by blending silken tofu with an apricot-honey mixture thickened with agar-agar instead of gelatin.
Canned apricot halves arranged on top get a brush of melted jam for shine, and a zigzag of melted chocolate adds visual drama if you’re feeling fancy.
Chef Tips
- Fold the phyllo edges inward as you layer to create a neat rim
- Blend the tofu mixture until completely smooth with no graininess
- Let the tart chill for at least an hour before slicing for clean cuts
Ingredients
Directions
Preheat oven to 350℉ (180℃). Spray a 9” pie tin with non-stick spray. Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don’t extend beyond the rim of the pan Repeat the procedure until the pan is covered.
Bake for 15 to 20 minutes until crispy brown.
Place dried apricots, honey & water in a saucepan & simmer gently until apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tablespoons water & add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla & lemon juice & process until smooth.
Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart.
If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.
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