Apricot Creme Tart Recipe
Ingredients
| Phyllo leaves | 8 | |
| Dried apricots | 1 Cup (16 tbs) | |
| Honey | 1⁄2 Cup (8 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Agar agar | 1⁄2 Teaspoon | |
| Tofu | 8 Ounce | |
| Vanilla | 1⁄2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Canned apricot halves | 16 Ounce | |
| Apricot jam | 1⁄4 Cup (4 tbs) | |
| Melted chocolate | 1 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1990 Calories from Fat 233
% Daily Value*
Total Fat 26 g40%
Saturated Fat 9.9 g49.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 728.2 mg30.3%
Total Carbohydrates 445 g148.3%
Dietary Fiber 20.7 g82.8%
Sugars 303.5 g
Protein 30 g59.9%
Vitamin A 94.2% Vitamin C 68.3%
Calcium 32% Iron 96.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
