Chocolate and apricot tart

From TracingNetworksWiki

Pastry case:

140g plain flour

30g icing sugar

75g butter, cut into small pieces

1 egg yolk

Mix flour and sugar, rub in the butter. Add the egg yolk (and a tablespoon or two of milk, if it needs it) and work in til the dough forms a ball. Chill for 1 hr. Then, roll out, or as per original instructions grate the pastry into a tart tin or dish (25cm or so), chill for another half hour, and prebake at 220 degrees for 10-15 mins.

Filling:

180g amradeen (apricot ‘leather’, Greek/Turkish apricot ‘pestili’), or dried apricots

4 tablespoons water

2 tablespoons lemon juice

135g unsalted butter

110g dark chocolate

2 large eggs

60g caster sugar

Cut up amradeen or dried apricots, and simmer with water and lemon juice for a few minutes, until dissolved/soft. If using dried apricots, puree til smooth. Spread into the slightly cooled pastry case and leave til a skin forms, while preparing the chocolate filling.

Melt chocolate and butter in a saucepan (don’t let it burn though). Whisk eggs and sugar til light and creamy, and fold in the chocolate. Spread over the apricot layer, and bake for 25 mins at 180 degrees (or until the chocolate layer is just set).

Eat warm with crème fraiche/Greek yoghurt, or just by itself.

(this is by no means my own invention, though, but comes from the Moro Cookbook by S. and S. Clark)