Chocolate apricot pie

Name: chocolate apricot pie
Cook time: 30 min
Total time: 135 min
Yield: 10
Ingredients: 150 g wheat flour; 50 g powdered sugar; 1 mespoint salt; 215 g unsalted butter; 3 medium sized egg; 1 lemon; 200 g dried apricots; 100 ml tap water; 100 g chocolate extra pure 72%; 50 g white caster sugar

Crispy bottom covered with apricot puree and a chocolate filling with fresh notes of lemon.

Ingredients

Kitchen Stuff

1 food processor
1 rolling pin
1 baking paper
1 blind baking
1 blender

Directions

Sift the flour with the icing sugar.
Put the flour in the food processor with the salt and butter and mix into crumbs.
Split the egg.
Add the egg yolk to the butter mixture while the machine is running. Mix into a cohesive dough, add cold water if it is too dry.
Form into a flat dough ball, wrap in cling film and let rest 30 minutes in the refrigerator.
Roll out the dough with the rolling pin on a floured sheet to a piece with a diameter of 30 cm.
Grease the baking tin with some butter and coated with the dough. Prick holes in the bottom with a fork and cut the edges.
Leave to rest for 30 minutes in the refrigerator.
Preheat the oven to 180 ° C.
Cover the dough base with baking paper.
Put in the baking container and bake for 10 minutes.
Remove from the oven and remove the filling and baking paper. Put the bottom in the oven for another 5 minutes. Allow to cool on a grid.
Clean the lemon.
Grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
Put the apricots with the water and 4 tbsp lemon juice in a saucepan.
Bring to a boil over a high heat and let it soften over a low heat for 5 minutes.
Puree with the hand blender and add the lemon zest.
Divide the apricot paste over the cake base.
Bring a pot of water to the boil.
Chop the chocolate coarsely.
Hang in the pan with water a slightly smaller bowl or pan, which should not touch the water. Melt the butter and chocolate (au bain-marie).
Beat the eggs and caster sugar light yellow and airy. Splash the chocolate through.
Spoon the egg chocolate mixture onto the apricot puree.
Fry the cake a little under the center of the oven for about 30 minutes until done.
Sprinkle with some icing sugar. Serve at room temperature.