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.

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