Ingredients for the tart
- 200 g plain cookies of your preference
- 100 g Lurpak cow milk butter
Ingredients for the cream
- 50 g fine semolina
- 400 ml whole milk
- 100 g granulated sugar
- 1 medium egg
- 1 vanilla vial
- zest of 1 orange (optionally)
- 6-7 apricots
Method for the tart
Beat the cookies into a food processor until ground and then transfer to a bowl.
Next, add the butter into a coffee pot and place it over low heat until melted. When ready, pour it over the ground cookies, and stir until completely combined.
Right after, empty the cookie mixture into a round (24cm) non-stick tart pan. Spread it evenly using a glass with a flat bottom or a spoon, to flatten it out, creating an even base with cookie mixture all around the pan to resemble a nest.
Finally, refrigerate and let it chill, while you prepare the cream.
Method for the cream
Add all the ingredients needed for the cream into a pot, and place it over medium heat while stirring with a hand whisk.
As soon as the cream firm, remove from heat, pour the cream over the tart, and spread it evenly.
Then, cut the apricots into halves, remove the pits, and arrange them, skin sides up, over the surface of the tart.
Finally, bake in a preheated oven on the middle oven rack, at 160-170 C fan, for 20 minutes.
In case you prefer a sweeter flavored tart you can use apricot compote instead of fresh apricots. Make sure you drain the apricots from the compote before using them.
