Rosemary scented chocolate and apricot tart
METHOD
To make the tart case, mix all the dry ingredients in a bowl, add the butter and egg yolks and work quickly. Wrap in cling film and chill for 1 hour.
Grease and flour one 15-inch tart mould. Roll the pastry and line the mould, then with the help of a fork pierce the base of the tart. Place a piece of baking parchment over and cover with dry beans for blind baking. Cook on 180C for 10-12 minutes.
To make the chocolate mousse, melt the chocolate in bain-marie. Place the cream and the rosemary in a pan and gently warm for 8-10 minutes. Remove from the heat and let cool down for 10 minutes.
Add the cream to the melted chocolate and while gently stirring, add the butter. Pour on the cold tart case and refrigerate.
In a deep base pan place the stoneless apricots with the sugar and the muscat and cook on low heat for 10 minutes. Add little water if required.
Soak the gelatin leaves in cold water for 5 minutes. Squeeze the excess water and add to the apricots and blend to a fine puree. Let it cool down then pour on the chocolate base and chill until needed.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Taste of Excellence Food and Drink Awards 2024 – voting closed!![]()
![]()
Our readers and clients of these businesses have put forward their nominations in their 1,000s in these 2024 Awards. We were especially interested to hear your reasons for nominating your heroes, favourites and those who have gone above and beyond your expectations.![]()
![]()
Your 2024 Award Winners will be announced in a special supplement in the December issue of Lincolnshire Life magazine and via our website and social media channels.![]()
![]()
We’ll be announcing the top businesses in each category who will go forward to be considered by our team of judges, so keep an eye out on our social media channels.
