Apricot Nectar Cheesecake Tart

Ingredients

15 pkg pillsbury
8 gr gelatin
350 gr apricot nectar
350 ml whipping cream
300 ml cream cheese
100 gr sugar
1 gr nutmeg
4 gr vanilla
5 ml lemon juice
4 gr sugar
3 gr flour
10 ml amaretto
1 gr almond extract
4 gr powdered sugar
10 tart with removable bottom
9 pie
240 gr apricot nectar
240 ml whipping cream until stiff peaks form

Instructions

combine cream cheese, half c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining half c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat half c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.