Bi-Level Chocolate Apricot Butter Tart
| Yield: | 8 Servings |
| Categories: | Butter, Chocolate, Tart |
| <--Chocolate Crust Layer--> | ||
| 1/2 | c | Flour |
| 1/4 | c | Sugar |
| 1/2 | c | Hotel Bar Butter Softened |
| 1/2 | c | Almonds, finely ground |
| 3/4 | c | Semi-sweet chocolate squares or chocolate chips, melted |
| <----Butter Tart Layer----> | ||
| 1 | c | Hotel Bar Butter |
| 1/2 | c | Sugar |
| 2 | Egg yolks | |
| 2 | tb | Lemon juice, divided |
| 1 | ts | Grated Lemon rind |
| 1 | ts | Almond extract |
| 2 1/4 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 | 12 oz Jar Apricot Jam; or preserves | |
| Powdered sugar for garnish | ||
| Mint leaves for garnish |
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