Apricot tart
A fresh and indulgent tart with a crunchy biscuit and oat base, filled with Greek yogurt swirled with Fiordifrutta apricots. White chocolate creates a delicate crisp layer over the pastry, while fresh apricots and pistachios complete the dessert with fruity and crunchy notes.
by Chiara Rozza
Difficulty
Medium
Duration
40 min
Servings
8
Ingredients
for the base:
- 100g flour
- 75 g cold butter
- 50 g plain biscuits
- 35 g rolled oats
- 1/2 beaten egg (about 30g)
- 40 g icing sugar
for the filling and garnish:
- 400 g Greek yogurt
- 80 g Fiordifrutta Rigoni di Asiago Apricots
- 60g white chocolate
- 40 g pistachios
- 4 apricots
- 1 tablespoon of honey
Method
Roughly blend the rolled oats, then finely crush the biscuits.
Mix both with the flour and icing sugar. Work everything together with the diced butter, then add the egg. Let the pastry rest in the fridge for 2 hours, wrapped in cling film. Roll it out and place it in a 10x30 cm rectangular tart tin with a removable base. Prick the bottom and bake at 180° for 25 minutes; leave to cool.
Melt the chopped chocolate in a bain-marie and brush it over the pastry shell (this will create a barrier and keep the pastry crisp); leave to set.
Mix the yogurt with the honey, swirl through the Fiordifrutta Apricots spread and spoon it
onto the base. Finish with the washed apricots, cut into small pieces, and the chopped pistachios.
Make this recipe with
Fiordifrutta Apricot 250g
€3,99
Unit price perA fruit preparation made with organic apricots harvested in summer, featuring a velvety texture and a sunny, authentic flavour profile.
Recipe by
Chiara Rozza
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