Prep 20 mins
Cook 1 hr
My brother-in-law squealed with delight when he first tasted this one! Very rich desert,and a little goes a long way. Hope you enjoy. Cooking time is mostly for chilling. Recipe by Carol Hird for 37th Pillsbury bake-off.
- 1 (7 1/2 ounce) refrigerated pie crusts
- 1⁄2 cup orange juice
- 1⁄4 cup sugar
- 1⁄2 cup finely chopped dried apricot
- 2⁄3 cup whipping cream
- 1 egg, beaten
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
- 2 tablespoons Grand Marnier
- 1⁄2 cup apricot jam
- 3 tablespoons orange juice
- 1⁄2 cup whipping cream, whipped,for garnish
- Heat oven to 450°F Using a 9 inch tart pan with removeable bottom (preferred) or 9 inch pie pan, place pie crust in pan& press in bottom and up sides of pan.
- Trim edges if necessary.
- Prick crust with a fork and bake for 9 to 11 minutes until light golden brown& then cool completely.
- While crust is cooling, combine apricots, sugar and 1/2 cup of orange juice in small saucepan and cook over medium heat stirring constantly until apricots are tender& most of the liquid is absorbed.
- Cool 15 minutes.
- In medium saucepan combine 2/3 cup whipping cream and egg.
- Beat over medium heat with wisk for 3 minutes until mixture boils and slightly thickens.
- Remove cream& egg mixture from heat and add chopped chocolate, stirring until smooth.
- Stir in apricot mixture and orange liqueur.
- Place saucepan in a bowl of ice and beat 2 minutes with a hand mixer or until mixture is cool.
- Spread mixture in cooled baked crust and refrigerate 2 hours or until filling is set.
- While tart is chilling, mix 3 tbsp of orange juice and 1/3 cup aricot jam blending well.
- To serve, drizzle 2 tsp jam mixture over each slice and garnish with a dollop of whipped cream.