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  • Bi Level Chocolate Apricot Butter Tart

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    Bi Level Chocolate Apricot Butter Tart
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • (--Chocolate Crust Layer--)
    • 1/2 c. Flour
    • 1/4 c. Sugar
    • 1/2 c. Hotel Bar Butter Softened
    • 1/2 c. Almonds, finely grnd
    • 3/4 c. Semi-sweet chocolate squares or possibly chocolate chips, melted (----Butter Tart Layer----)
    • 1 c. Hotel Bar Butter
    • 1/2 c. Sugar
    • 2 x Egg yolks
    • 2 Tbsp. Lemon juice, divided
    • 1 tsp Grated Lemon rind
    • 1 tsp Almond extract
    • 2 1/4 c. Flour
    • 1 1/2 tsp Baking pwdr
    • 1 x 12 ounce Jar Apricot Jam, or possibly preserves Powdered sugar for garnish Mint leaves for garnish

    Directions

    1. Inside wrapping of Hotel Bar Butter
    2. In large bowl, combine Chocolate Crust Layer ingredients. Mix well. Press into bottom of 9" Springform Pan
    3. For the Butter Layer: Cream Butter and Sugar. Add in Egg Yolks, 1 Tbsp. Lemon Juice, Rind and Extract. Beat smooth. Add in Flour and Baking Pwdr.
    4. Chill 1/3 of the dough for 1/2 hour for Lattice Top. Press remaining 2/3 Dough slightly smaller than pan, on a lightly floured surface.
    5. Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing into pan and up 1/2 inch on sides of pan. After remaining Dough is chilled, combine Jam, 1 Tbsp. Lemon Juice and spread over top of butter layer.
    6. On floured surface, roll out remaining Dough and cut into 5/8 inch wide strips. Arrange in Lattice pattern on top of Tart. Bake at 350 degrees for 40 to 43 min. Garnish with dusting of Powdered Sugar and mint leaves.

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