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Apricot Creme Tart
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 | Preparation | 40 minutes |
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| Cooking | 20 minutes |
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| Ready In | 60 minutes |
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Ingredients
| 8 |
each |
phyllo pastry sheets |
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| 1 |
cup |
apricots, dried |
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| 1/2 |
cup |
honey |
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| 2 |
cups |
water |
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| 1/2 |
teaspoon |
agar-agar |
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| 8 |
ounces |
tofu |
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| 1/2 |
teaspoon |
vanilla extract |
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| 2 |
tablespoons |
lemon juice |
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| 16 |
ounces |
apricot halves, canned |
can |
| 1/4 |
cup |
apricot preserves (jam) |
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| 1 |
ounce |
chocolate |
melted, optional |
Directions
Preheat oven to 350F. 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 till the pan is covered.
Bake for 15 to 20 minutes till crispy brown.
Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla & lemon juice & process till 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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