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Apricot tart

Ingredients 7
Servings 8


  • 125
    dried apricots, finely chopped
  • 250
  • 210
    castor sugar
  • 2
    egg yolks
  • 500
    smooth cottage cheese
  • 5
    vanilla essence
  • 200
    tennis biscuits


Soak the apricots for about 15 minutes in boiling water or cook for 3 minutes on 50 per cent power in the microwave oven. Drain well and cool. Cream the butter and castor sugar until light and creamy. Beat the egg yolks until light and add. Beat well. Add the cottage cheese and vanilla essence and mix well until smooth. Add the apricots and mix. Arrange a layer of biscuits on the base of a 20 x 20 cm pie dish. Spread with a layer of cottage cheese mixture. Arrange a layer of biscuits on top and spread with the remaining cottage mixture. Crumble the remaining biscuits over the tart. Cover with clingwrap and freeze overnight. Defrost slightly before serving the tart. Keep leftovers refrigerated. Makes a medium tart.

Read more on: fruit  |  microwave

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