Hot Chocolate and Apricot Filo Tarts

Name: Hot Chocolate and Apricot Filo Tarts
Yield: Serves 8
Ingredients: 140 g/5 oz chocolate, broken into bits; 3 tbsp cornflour; 2 tbsp cocoa powder; 85 g/3 oz caster sugar; 2 egg yolks; 6 sheets filo pastry, thawed if frozen, approximately 30 cm/12 in square; 100 g/3½ oz melted butter; 450 ml/¾ pint milk; 150 ml/¼ pint whipping cream; 115 g/4 oz caster sugar; 5 tbsp apricot brandy or ordinary brandy or Armagnac; 450 g/1 lb (2 tins x 400 g) apricot halves, drained weight, juice reserved from one of the tins; 5 tbsp water

Preparation info

Serves
8

Difficulty
Easy

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

This is a delightful recipe of crispy layers of filo pastry full of bubbling creamy chocolate, from Professor John Huber.

Ingredients

450 g/1 lb (2 tins x 400 g) <

Summer
Vegetarian
Pie
Winter

Method

Make a syrup with the reserved apricot syrup, water and sugar. Bring to the boil, simmer for 2-3 minutes then remove from the heat. Add the brandy and pour the syrup over the apricots to infuse. Set aside while you make the pastry cases.

To make the pastry cases

Preheat oven to