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Apricot And Chocolate Tarts

  • 6
Apricot And Chocolate Tarts


  • 400 gram packet frozen sweet short pastry, defrosted
  • 2 tbsp cocoa, sifted
  • 25 grams softened butter
  • 2 tbsp brown sugar
  • 1 tbsp golden syrup (optional)
  • 8-9 ripe juicy apricots, halved and stoned
  • ½ cup shelled unsalted pistachio nuts


  1. Knead the cocoa in the pastry.
  2. Mix the softened butter, brown sugar and golden syrup together and spread it over the base of 6 deep-sided 13cm loose-bottom flan tins.
  3. Arrange about 3 apricot halves and a few pistachio nuts in the centre of the tins.
  4. Cut the pastry in 6 portions and roll each out large enough to cover the top of the flan tins and press firmly on top.
  5. Bake at 190ºC oven for 15 minutes.
  6. Turn upside down to serve with plenty of whipped cream and a dusting of icing sugar.

Cooks Tips

- If you do not have 6 small flan tins, use one 22cm flan tin and cook for 25 minutes.

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