A delicious and indulgent tart with a decadent chocolate crust and luxurious apricot cream cheese filling. The perfect balance of chocolate and fruit flavours will impress any dessert lover.
Preheat an oven to 160ºC Fit the K-Beater Add butter and icing sugar into the appliance bowl, fit the splashguard Mix – 3 minutes, speed 1 Add eggs and salt Mix – 2 minutes, speed 2 Add flour and cocoa powder Mix – 2 minutes, speed Min Wrap the pastry in plastic wrap Chill in the fridge – 20 minutes
Place the chilled pastry on a lightly floured work surface Roll out until 2 mm thick Line a tart tin with pastry until covered and trim the edges Prick the pastry with a fork Line the pastry with parchment paper and fill with baking beans Bake – 15 minutes, 160°C Remove the tin from the oven Remove the baking beans and parchment paper Bake – 5 minutes, 160°C Remove from the oven and let cool completely in the tin Brush the pastry with egg white (Tip: This will prevent the tart from going too soft) Bake until golden – 5 minutes, 160°C Remove from the oven and let cool completely
Add cream into a heatproof bowl Heat in a microwave until simmering hot, but not boiling Add gelatine to the hot cream, mix until dissolved and set aside
Clean the appliance bowl and fit the Whisk Tool Add cream cheese, condensed milk, lemon juice and apricot jam into the appliance bowl, fit the splashguard Mix – 2 minutes, speed Max Add pink food colouring Mix – 1 minute, speed Max (Tip: Aim for an orange/pink colour) While the machine is running, slowly pour in the cream mixture Mix – 2 minutes, speed Max Transfer the mixture into the tart and spread evenly (Tip: Keep the tart base in the tin – this will help to keep its shape while the filling is setting) Chill in the fridge until set – 2 hours Decorate with apricots, strawberries and raspberries (optional)
Serve