Apricot tarts with chocolate sauce
These pretty tarts are very nice and light, especially nice after a full meal. Using a heart shaped tart form makes them a perfect dessert for Valentine’s Day.
Serving Size: 4
For the crust:
- 1 & 1/4 cups unbleached white flour
- 1/2 teaspoon baking powder
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/4 cup coconut oil (measure it in solidified form, in a dry measure)
- 2 tablespoons vegan margarine, chilled or frozen
- 1 teaspoon apple cider vinegar
- 3-5 TB ice water
For the apricot filling:
- 1 cup of apricot puree ( can be from soaked dried or canned apricots)
- splash lemon juice
- dash of cinnamon
- 2 teaspoons corn flour
For the chocolate sauce:
- 1 cup water
- 1/2 cup sugar
- 2/3 cup unsweetened cocoa powder, preferably Dutch-process
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
For the crust:
- Place the dry ingredient in a medium bowl.
- Put the solidified coconut oil and margarine with the dry ingredients, coating the hardened pieces with flour, which makes the pieces easier to break up and work in.
- Work into the flour with your fingers or a pastry blender.
- Add the vinegar to the ice water.
- Drizzle the water into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together well when pinched. Do not add any more water than absolutely necessary.
- Gather the dough into a ball and flatten it into a disk.
- Wrap disk in plastic.
- Chill in the refrigerator for about 15 minutes.
- Roll out on floured board with floured rolling pin – or even easier, just press into pie pan evenly.
- Using a fork, put many small holes in the bottom of the pastry.
- Put a layer of parchment or baking paper I the bottom and fill the form with beans.
- Blind bake at 350 for 10 minutes.
- Remove the beans and parchment and bake for another 10-15 minutes or until golden brown.
- Remove from the oven and allow to cool.
For the apricot filling.
- If using canned apricots (aprox. 410 grams), drain the apricot syrup but reserve.
- Place the apricot pieces in a blender and puree.
- Add a splash of lemon juice
- Add a dash of cinnamon.
- Place the puree in a saucepan.
- Add the corn starch and stir well.
- Heat the apricot mixture until it begins to bubble and thicken. Remove from the heat and allow to cool.
For the chocolate syrup:
- Put the water in a small sauce pan.
- Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar.
- Add the cocoa and continue stirring.
- Cook only until the mixture begins to thicken, then remove from the heat.
- Add the vanilla and cinnamon and mix it evenly into the syrup.
When the tart crusts have cooled and the apricot filling has slightly cooled, fill the tarts with the filling.
Allow the tarts to further cool and set.
Make the syrup.
Shortly before serving, drizzle the chocolate syrup over the tarts.
These are much easier to make than they look, you will have chocolate sauce left over, but it keeps well in the refrigerator and has many uses.
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