Hot Chocolate and Apricot Filo Tarts

Preparation info
  • Serves


    • Difficulty


Appears in
Chocolate: The Definitive Guide

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.


  • 450 g/1 lb (2 tins x 400 g) <


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