Apricot Creme Tart

60 minutes Prep: 40 minutes Cook: 20 minutes

189 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

8	each	phyllo pastry sheets
1	cup	apricots, dried
1/2	cup	honey
2	cups	water
1/2	teaspoon	agar-agar
8	ounces	tofu
1/2	teaspoon	vanilla extract
2	tablespoons	lemon juice
16	ounces	apricot halves, canned	can
1/4	cup	apricot preserves (jam)
1	ounce	chocolate	melted, optional

Directions

Preheat oven to 350F. Spray a 9" pie tin with non-stick spray.

Place in a 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.

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Nutrition Facts

Serving Size 196g

Amount per Serving

Calories 189 16% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 40.0g	13%
Dietary Fiber 2.0g	10%
Sugars 37.0g
Protein 4.0g	8%