Ingredients
| FOR THE PASTRY | |
| 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 | |
| APRICOT PASTE | |
| 150g (approx 1 cup) dried apricots, chopped | |
| grated zest & juice of 1 orange | |
| 3 tablespoons sugar | |
| 125ml water | |
| CHOCOLATE FILLING | |
| 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.
View the recipe collection here
Instructions
| 1. | PASTRY |
| 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. |
| 13. | APRICOT PASTE |
| 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. |
| 17. | CHOCOLATE FILLING |
| 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. |
| 22. | TO ASSEMBLE AND BAKE |
| 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