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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 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 for 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 for 15 minutes, 160°C.
Remove the tin from the oven.
Remove the baking beans and parchment paper.
Bake for 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 for 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 for 2 hours.
Decorate with apricots, strawberries and raspberries (optional).
Serve.
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 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 for 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 for 15 minutes, 160°C.
Remove the tin from the oven.
Remove the baking beans and parchment paper.
Bake for 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 for 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 for 2 hours.
Decorate with apricots, strawberries and raspberries (optional).
Serve.