Apricot Creme Tart

Ingredients

8 leaves phyllo
270 gr apricots
120 ml honey
475 ml water
1/2 agar-agar powder
240 gr tofu
2 gr vanilla
30 ml lemon juice
16 apricot
80 gr apricot jam
32 gr melted chocolate
9 pie tin with non stick spray
30 ml water

Instructions

to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.