Chocolate and Apricot Tart

For this tart we use amber sheets of apricot paste called ‘amradeen’ or ‘apricot leather’. This Lebanese and Syrian speciality is traditionally used in ice-creams or as an Arab sweet for children. It has a slightly tart finish (although this can vary), which is important so it cuts through the rich chocolate. If you cannot find apricot paste, use dried apricots instead.