200g (1½ cups) plain flour
2 tablespoons cocoa
3 tablespoons caster sugar
a pinch of salt
180g unsalted butter, cold, cubed
1 egg, size 7, lightly beaten
150g (approx 1 cup) dried apricots, chopped
grated zest & juice of 1 orange
3 tablespoons sugar
125ml water
200g 50% cocoa dark chocolate, chopped finely
250ml cream
3 tablespoons caster sugar
a pinch of salt
2 eggs, size 7, lightly beaten

I like to use chocolate with around 50% cocoa as it is neither too sweet nor too bitter. Tart New Zealand apricots are my preference here – I like the fruit to cut through the richness of the chocolate, so you might want to adjust the sugar in the apricot paste if your apricots are sweeter.


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2.Combine the flour, cocoa, sugar and salt in a food processor.
3.Add the butter and pulse to a coarse crumb.
4.Add the egg and pulse until just combined.
5.Tip the mix onto a clean bench lightly dusted with flour and bring together into a smooth ball.
6.Flatten to a disc, wrap and chill in the fridge for an hour.
7.Roll out to 3-4mm thickness and use to line a 24cm-round tart tin.
8.Trim, prick the base with a fork and refrigerate for another 30 minutes.
9.Heat the oven to 180°C.
10.Line the tart shell with baking paper and pie weights.
11.Blind bake the tart shell for 20 minutes (put a baking tray below the tart in case the butter leaches).
12.Remove the pie weights and baking paper, cook for a further 5 minutes then set aside on a rack to cool. This can be done ahead.
14.Put the apricots, orange zest and juice, sugar and the water into a saucepan.
15.Cook over a low heat for 10 minutes or until very soft.
16.Purée in a blender then allow to cool. This can be done ahead.
18.Put the chocolate in a heatproof bowl and set aside.
19.In a small saucepan, bring the cream, sugar and salt to just below boiling.
20.Pour over the chocolate and leave to sit for a minute before whisking until smooth.
21.Leave to cool for 10 minutes then stir through the eggs.
23.Heat the oven to 160°C fan bake.
24.Spread the apricot paste evenly on the base of the cooled tart shell.
25.Pour over the chocolate filling.
26.Bake on a baking tray for 25-30 minutes or until the filling is almost set – it should have just a slight jiggle in the middle.
27.Put onto a rack and allow to cool before serving.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings