This tart is definitely for chocolate lovers! The Fudge Apricot Torte truly is delicious, and decadent.  It is also beautiful and as a bonus, it really is relatively easy to make.

 

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  • Course Dessert
  • Cuisine American
  • Keyword Christmas, Cold Weather, Delicious, Elegant, Fall-Winter, Holiday, New Years, Special Dinner, Sweet
Servings Prep Time Cook Time
8 people 15 minutes 20 minutes
Passive Time Total Time
15minutes 50 minutes
Servings Prep Time Cook Time
8 people 15 minutes 20 minutes
Passive Time Total Time
15minutes 50 minutes
Tips
Chocolate and cream cannot be substituted, but the pistachio could be substituted with toasted walnuts or pecans, maybe a small savings.
Degree of Difficulty
Moderately difficult
Ingredients
Crust
  • 1 1/2 cups raw pistachios
  • 3 tbspn sugar
  • 1/2 tsp kosher salt
  • 6 whole graham crackers
  • 8 tbspn or 1 stick unsalted butter
Filling
  • 8 oz bitter sweet chocolate chopped
  • 1 1/2 cups heavy (whipping) cream
  • 3/4 tsp vanilla extract
  • 1/8 tsp kosher salt
  • 1/2 cup dried apricots diced
  • lightly whipped cream for serving
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat conventional (not convection) oven to 350°F.
  3. Spray a 9" baking or tart pan with cooking spray.
Crust
  1. Place pistachio, sugar and salt in food processor and pulse until the pistachios are finely chopped.
  2. Add graham crackers and pulse again until crackers have been coarsely ground.
  3. Melt 1 stick of unsalted butter, add to pistachio mixture and pulse to combine.
  4. Turn mixture into the tart pan and press the crumbs up to cover the sides and then the bottom of the pan
  5. Bake in a preheated oven for 15-20 minutes, or until the crust turns golden.
Filling
  1. Measure 8 ounces of bitter sweet chocolate chips or chopped chocolate into a small mixing bowl
  2. Once the crust has completely cooled, add 1 1/2 cup whipping cream to a medium sauce pan and heat over medium heat until the edges of the cream begin to bubble.
  3. Pour the cream into the mixing bowl with chocolate and allow to stand for 1-2 minutes, then, using a whisk, stir the mixture until completely blended, adding vanilla and a pinch of salt.
  4. Pour the hot mixture onto the cooled crust.
  5. Refrigerate for 4 hours.
Finishing
  1. Chop dried apricots into small chunks.
  2. Sprinkle onto top of cooled tart.
Serving
  1. Serve with softly whipped cream.

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