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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a delightful pie and one that I obtained from a neighbor at last year's Fourth of July block party. She is know for her deserts and fooled everyone with this one. Nobody could believe it had tofu in but it does. Read more . Enjoy Ingredients:
8 leaves phyllo dough |
1 cup dried apricots |
1/2 cup honey |
2 cups water |
1/2 teaspoon agar powder |
8 ounces tofu |
1/2 teaspoon vanilla |
2 tablespoons lemon juice |
16 ounce can apricot halves |
1/4 cup apricot jam |
1 ounce melted chocolate |
Directions:
1. Preheat oven to 350 then spray 9 pie pan with nonstick spray.
2. Place in a leaf of phyllo pastry and spray.
3. Fold edges inwards so they don't extend beyond rim of pan.
4. Repeat procedure until pan is covered then bake 20 minutes.
5. Place dried apricots, honey and water in saucepan and simmer gently.
6. Dissolve agar powder in 2 tablespoons water and add to mixture simmering for 10 minutes.
7. Transfer to a food processor then add tofu, vanilla and lemon juice and process until smooth.
8. Pour into crust then drain canned apricot halves and arrange on pie.
9. Melt jam and brush on top of tart.
10. If desired melt chocolate and drizzle over top in zig zag fashion.
11. Chill at least 1 hour before serving.
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