Chocolate Tart With Apricots - Cuisine Magazine - From New Zealand to the World
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
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Ingredients
- 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
- 2 eggs, size 7, lightly beaten
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