Apricot Creme Tart

Directions

Preheat oven to 350℉ (180℃). 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 until the pan is covered.

Bake for 15 to 20 minutes until crispy brown.

Place dried apricots, honey & water in a saucepan & simmer gently until apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tablespoons water & add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla & lemon juice & process until 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.