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Ingredientes
- 8 x Leaves phyllo
- 1 c. Dry apricots
- 1/2 c. Honey
- 2 c. Water
- 1/2 tsp Agar-agar pwdr
- 8 ounce Tofu
- 1/2 tsp Vanilla
- 2 Tbsp. Lemon juice
- 16 ounce Can apricot halves
- 1/4 c. Apricot jam
- 1 ounce Melted chocolate, optional
Direcciones
- Preheat oven to 350F. Spray a 9" pie tin with non-stick spray.
- Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they do not extend beyond the rim of the pan Repeat the procedure until the pan is covered. Bake for 15 to 20 min until crispy brown.
- Place dry apricots, honey & water in a saucepan & simmer gently until apricots are soft & liquid is a heavy syrup. Dissolve agar-agar pwdr in 2 tb water & add in to mix, simmering for a couple of min. Transfer to a processor. Add in tofu, vanilla & lemon juice & process until smooth. Pour into the crust.
- Drain canned apricot halves & arrange on the pie. Heat jam & brush on top of tart. If you like, heat chocolate & drizzle over the top in a zig zag fashion. Refrigerate1 hour at least before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 45 | 15% |
| Total Fat 5.15g | 6% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 149mg | 6% |
| Potassium 360mg | 10% |
| Total Carbs 61.3g | 16% |
| Dietary Fiber 3.3g | 11% |
| Sugars 41.36g | 28% |
| Protein 6.02g | 10% |
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