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Apricot and bitter chocolate tart


Serves: 8-10
timePrep time: 25 mins
timeTotal time:
Apricot and bitter chocolate tart
Warning This recipe contains partially cooked eggs. / Photograph by Laura Edwards

Apricot and bitter chocolate tart


Serves: 8-10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
490Kcal
Fat
32gr
Saturates
19gr
Carbs
43gr
Sugars
26gr
Fibre
3gr
Protein
6gr
Salt
0.4gr

Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes

Ingredients

For the pastry:
  • 225g plain flour, plus extra for dusting
  • 25g cocoa powder
  • 50g icing sugar, sifted
  • 125g cold butter, cut into small cubes
  • 1 medium egg, beaten
For the filling:
  • 200g dark chocolate (70% cocoa solids), broken into pieces
  • 250ml double cream
  • 100ml whole milk
  • 40g golden caster sugar
  • 2 tbsp apricot conserve, plus extra to glaze
  • 2 medium eggs, 1 whole, plus 1 yolk
  • ½ tsp vanilla bean paste
  • 4 ripe apricots, stoned and sliced
  • 1 x 300ml pot crème fraîche, to serve

Step by step

Get ahead
Bake the pastry case up to a day ahead. If serving cold, make and bake the tart the day before.
  1. Sift the flour, cocoa powder and icing sugar into a large bowl with a pinch of salt. Rub in the butter until it resembles fine breadcrumbs (or pulse in a food processor). Add enough egg to bring the mixture together. Knead briefly, shape into a rectangle, wrap in clingfilm and chill for 15 minutes.
  2. Preheat a baking tray in the oven at 200°C, fan 180°C, gas 6. Roll out the pastry to the thickness of a pound coin and use to line a 19cm x 28cm fluted loose-bottomed rectangular tart tin. Trim the excess pastry, prick the base all over with a fork and chill for 15 minutes. Line the tart case with foil and baking beans; bake for 12 minutes. Remove the foil and beans; bake for a further 5 minutes. Remove from the oven, set aside to cool slightly. Reduce the oven temperature to 170°C, fan 150°C, gas 3.
  3. Chop the dark chocolate into small pieces and place in a large bowl. In a pan, gently heat the cream, milk and golden caster sugar, stirring constantly until almost boiling. Remove from the heat and pour over the chocolate. Stir, then set aside to melt and cool for 5 minutes. Spread the bottom of the pastry case with the apricot conserve. Stir the chocolate mixture again, then whisk in the whole egg, egg yolk and vanilla bean paste. Carefully pour the mixture into your tart case.
  4. Bake for 30 minutes, until just set. Remove from the oven and cool in the tin for 20 minutes before carefully turning out if serving warm. Leave to cool completely if serving cold. Either way, arrange the sliced apricots over the top of the tart. Gently heat the extra apricot conserve with 2 teaspoons of water in a small pan until runny, and use this to brush over and glaze the sliced apricots. Serve the tart in slices with crème fraîche.

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