Dark Chocolate and Apricot Tarts
1 cup flour
¼ cup cocoa powder
¼ cup sugar
1/3 cup butter, cubed
1 egg yolk
1 ¼ cup dried apricots, finely chopped
2 tablespoon lemon juice
dash of cinnamon
2 tablespoons toasted almonds
2/3 scant cup unsalted butter
¾ cup dark chocolate
2 eggs
¼ cup sugar
2 whole apricots
powder sugar
1. To make the pastry sift the flour, sugar, and cocoa powder into a mixing bowl, add the butter and blend with fingers until forms a crumb texture.
2. Add the egg yolk and combine, add a splash of water if too dry and bring together with hands.
3. Form into a ball, wrap in cling film and refrigerate for 1 hour.
4. In a pan add the dried apricots and just cover with water and the lemon juice.
5. Cook for 5 minutes until soft.
6. Put into a food processor with the almonds and cinnamon and puree, set aside.
7. Grease 4 mini tart pans.
8. When the pastry has chilled roll it out onto a floured surface, then place over the pans and push into place make sure there are no holes.
9. Prick the pastry with a fork and leave to chill in the fridge again for 30 minutes.
10. Preheat the oven to 400°F, remove the pastry cases from the fridge.
11. Line the pastry cases and weigh down with baking beans or rice and bake in the oven for 10 minutes.
12. Now remove from the oven, remove the baking beans and leave to cool.
13. Spread a quarter of apricot paste onto the base of each tart.
14. In a bowl over a pan of simmering water melt the butter and chocolate.
15. In a separate bowl whisk together the eggs and sugar until pale.
16. Fold the egg mix into the chocolate mixture.
17. Pour the mixture into the tart pans on top of the apricot paste, smooth the top and bake in the oven at 350°F for about 10 minutes.
18. Whilst cooking pour boiling water over the 2 apricots, peel off the skin, chop in half and remove the stone.
19. After 10 minutes place an apricot half on top of each tart and then cook for a further 15 minutes.
20. The tarts will still be slightly gooey inside when they're done.
21. Sprinkle tarts with powder sugar and serve.
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