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