Apricot Creme Tart

Title:
Apricot Creme Tart

Yield:
6 Servings

Categories:
Desserts,
Vegetarian




Ingredients:





     8    Leaves phyllo


     1 c  Dried apricots


   1/2 c  Honey


     2 c  Water


   1/2 ts Agar-agar powder


     8 oz Tofu


   1/2 ts Vanilla


     2 tb Lemon juice


    16 oz Can apricot halves


   1/4 c  Apricot jam


     1 oz Melted chocolate, optional






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini