Chocolate and Apricot Tart

A crisp shortcrust pastry base first provides a delicate crunch that sets the stage for the indulgence to come. Inside, a silky dark chocolate filling melts luxuriously on the palate, while a layer of house-made apricot purée adds balance, cutting through the richness with a bright, tangy lift. Together, these elements create harmony—a dance of texture and flavour that feels both classic and comforting. Ultimately, this tart is more than a dessert; it becomes a little taste of memory, rooted in my Hungarian heritage, where fruit and chocolate often meet in timeless, much-loved sweets.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1

Total Time 1 40

Servings: 8 people

Course: Dessert

Cuisine: Baking

Ingredients Equipment Method Video

Ingredients

Short crust

250 g Butter unsalted cut into blocks
125 g castor Sugar
1 Egg (60g)
375 g Plain Flour

Chocolate Filling

110 g Cream thickened
110 g butter unsalted
335 g dark chocolate chopped
4 egg yolks
2 eggs (60g)
110 g castor sugar

Apricot Jam

200 g dried apricots chopped
1/2 small lemon juiced
8 Tbspn water

Equipment

1 22 cm fluted flan tart
1 pastry brush
1 Rolling Pin
1 Stand mixer with a flat beater and a whisk
1 Barmix
1 Sauce pan
1 stove
1 Spatula

Method

Pastry

Firstly, place the butter and sugar in a stand mixer fitted with a flat paddle.Mix slowly until just combined — the mixture should come together but not be creamed.
Next, add the egg and continue mixing on a low speed until evenly incorporated.Then, add the flour and mix again on low speed until a soft dough forms.
Meanwhile, preheat the oven to 180°C and lightly grease a 22 cm fluted tart tin.
Once mixed, shape the pastry into a square block, wrap, and refrigerate for 30 minutes to rest.After chilling, remove the pastry from the fridge and lightly dust the bench with flour (preferably bakers’ flour).
Now, roll out the pastry into a square about 3 mm thick.Carefully roll the pastry onto your rolling pin, then unroll it over the prepared tart tin.
Gently line the tin, pressing the pastry into the edges, and trim off any excess.Before baking, dock the base with a fork and ensure the pastry is well-pressed into the sides to prevent shrinkage.
Finally, par-bake the shell until it turns a light golden brown, then allow it to cool slightly before filling.

Apricot Puree

To begin, place the apricots, water, and a squeeze of lemon juice into a small saucepan set over low heat.Gently simmer, stirring occasionally, until the apricots are soft and tender.
Next, blend the mixture using a stick blender or regular blender until completely smooth.If needed, adjust the consistency by adding a little extra water — the purée should be loose and easy to spread.
Once ready, spoon the purée onto the par-baked tart shell and spread it evenly across the base with a spatula, creating a smooth, glossy layer that will complement the chocolate filling beautifully.

Chocolate Filling

To begin, place the cream and butter in a saucepan over low heat.Gently bring the mixture to a boil, allowing the butter to melt completely.
Next, remove from the heat and add the chopped chocolate.Stir continuously until the chocolate melts and the mixture becomes smooth and glossy.Set aside to cool slightly.
Meanwhile, in a stand mixer fitted with a whisk attachment, whisk together the egg yolks, whole eggs, and caster sugar.Whisk until the mixture becomes pale, thick, and creamy.
Then, slowly pour the cooled chocolate mixture into the eggs, whisking on low speed just until incorporated.Avoid over-mixing at this stage to maintain a silky texture.
Carefully pour the chocolate filling over the apricot layer, filling the tart shell to just below the rim.
Finally, bake for 8–10 minutes, or until the filling is just set — it should still have a gentle wobble in the centre with a slight crust on top.Allow the tart to cool completely and set fully before removing it from the tin.