Ingredients
- 16 apricot (halves)
- 9 pie tin with non stick spray
- 8 leaves phyllo
- 1/2 agar-agar powder
- 2 c water
- 1 c apricots (dried)
- 8 oz tofu
- 1/2 c honey
- 1/4 c apricot jam
- 1 oz melted chocolate
- 2 tb lemon juice
- 2 tb water
- 1/2 ts vanilla
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.
