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Apricot Creme Tart
Yield: 6 servings

8 sheets phyllo
1 cup dried apricots
1/2 cup honey
2 cups water
1/2 teaspoon agar-agar powder
8 ounces tofu
1/2 teaspoon vanilla
2 Tablespoons lemon juice
16 ounce can apricot halves
1/4 cup apricot jam
1 ounce melted chocolate, optional

Preheat oven to 350F. Spray a 9" pie tin with non-stick spray.
Place in a leaf of phyllo pastry and spray it. Fold edges inwards
so they don't extend beyond the rim of the pan Repeat the procedure
till the pan is covered.

Bake for 15 to 20 minutes till crispy brown. Place dried apricots,
honey and water in a saucepan and simmer gently till apricots are
soft and liquid is a heavy syrup. Dissolve agar-agar powder in 2
Tablespoon water and add to mixture, simmering for a couple of
minutes. Transfer to a processor. Add tofu, vanilla and lemon
juice and process till smooth. Pour into the crust.

Drain canned apricot halves and arrange on the pie. Melt jam and
brush on top of tart. If desired, melt chocolate and drizzle over
the top in a zig zag fashion. Chill 1 hour at least before serving.


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