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