- Serves: 8
- Cook Time: 50 minutes
- Prep Time: 35 minutes plus chilling pastry
- Effort: medium
- 180 g dried apricot paste sheet
- 4 tbsp water
- 1 tbsp lemon juice
- 125 g unsalted butter
- 100 g dark chocolate, (70% cocoa solids), broken into pieces
- 2 eggs
- 50 g caster sugar
- creamy yogurt
For the sweet pastry:
- 140 g plain flour
- 30 g icing sugar
- 75g chilled butter, cut into small pieces
- 1 egg yolk
1. First make the pastry. Sift the flour and icing sugar together. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the egg yolk and mix with a fork until the mixture more or less comes together. If the pastry seems too dry, add a splash of milk or water. Form into a ball and flatten slightly. Cover with cling film and leave in the fridge for at least 1 hour.
2. Grate the pastry (it can be quite hard) on a coarse grater and press it evenly around the edges and base of a 24-25cm tart tin, to a thickness of 3-5mm. Prick the base and leave to rest in the fridge for 30 minutes.
3. Meanwhile, preheat the oven to 220°C/gas 7.
4. Bake the tart shell on the top shelf of the oven for 10-15 minutes until light brown. Remove and cool on a rack.
5. Reduce the oven temperature to 180°C/gas 4.
6. Put the apricot paste in a saucepan over low heat with the water and the lemon juice, and stir until a smooth paste is formed. If using finely chopped dried apricots, simmer for 5 minutes with the same amount of water and lemon until soft, then blend to a purée in a food processor. The mixture should taste slightly tart.
7. Spread the purée over the base of the tart shell and leave to cool for a little while until a slight skin is formed.
8. Meanwhile, melt the butter and the chocolate in a bowl set over simmering water, stirring to blend.
9. When the chocolate has melted, whisk the eggs and sugar for 3-4 minutes until pale, light and fluffy.
10. Fold the eggs and chocolate together and pour into the tart shell and even out with a spatula. Bake on the middle shelf for about 25 minutes. The filling should be a little wobbly when you take it out and have a very thin crust on top.
11. Serve with creamy yoghurt or crème fraîche.
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