I met up with a couple of friends from uni the other day. The occasion was one of the guys going off to Copenhagen. He has enrolled in the army as a language officer and will probably be going to Afghanistan in a couple of years. I’m not sure really, how I feel about the whole thing, but we had a great time talking about old times and the upcoming elections. Jacques, the head chef of our little group, dished up with braised shanks of lamb with roasted potatoes and various sides. I chipped in with a chocolate tart for dessert.
While I was preparing the tart, I thought about naming this post something like “Never bake a pastry shell with a 6 months old”. I must admit that my initial thoughts about just whipping up a delicate, crisp pastry shell filled with moist chocolate filling had its blows. But thankfully it all turned out great. Jakob, the little sport, slept for a couple of hours just when I needed them the most. The tart turned out great – the apricot filling complementing the chocolate nicely. I used organic and thus non sulfur-treated apricots. They are sweeter than the non-organic variety and I’m not really sure what I prefer. I’ve made the cake once before using the non-organic kind and it seemed to me, that the tarter filling paired up better with the overall taste.
Anyways, the recipe is a breeze from the always superb Moro (I can’t wait to try out their new cookbook!). If you can’t find amradeen – I couldn’t – chop up apricots finely and sautee them in a little water until soft, then puree in a blender and add a little lemon juice for balance. It’s not the same as amradeen, the rolls of dried apricot paste I have seen in bazaars in Turkey and Syria, but it’s close enough.
Chocolate and apricot tart
1 sweet pastry tart shell – use your favorite recipe.
180g apricot paste/amradeen
4 tablespoons water
2 tablespoons lemon juice
110g dark chocolate (I used Valrhona Caraibe 66%)
2 large eggs
Place amradeen, water and lemon juice in a saucepan over low heat until the amradeen is soft. Spread on the prebaked pastry shell.
Melt butter and chocolate in a bain-marie. In a seperate bowl mix eggs and sugar until thick and fluffy. Combine the two, it takes a little time folding them together. Fill the pastry shell with the chocolate filling and bake in a preheated oven at 180C for 15-25 minutes. The filling should still be a little wobbly when you take it out of the oven. Cool and enjoy!