The color and flavor contrasts are visually appealing and will delight the taste buds. Feel good about serving this healthful indulgence because it is made with apricots, almonds and whole wheat flour. Serve with vanilla ice cream to take it over the top. Adapted from Chocolatier Magazine.
1 cup [170g] dried apricots
2 tablespoons sugar
1 cup [236g] water
1 teaspoon vanilla extract
1 cup [110g] finely ground almonds
⅔ cup [114g] 38% Collection Etienne Milk Chocolate
⅔ cup [132g] sugar
1 cup [150g] whole wheat flour
⅔ cup [98g] all-purpose flour
1 tablespoon Collection Etienne Cocoa Rouge Cocoa Powder
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ cup [113g] cold unsalted butter, cut into ½-inch cubes
1 large egg
Combine all ingredients except vanilla in small saucepan. Bring to a boil and remove from heat. Let stand at room temperature while preparing crust. When cooled add vanilla and puree with immersion blender until smooth. If storing overnight, cover and refrigerate.
Combine ground almonds, chocolate pieces and sugar in bowl of food processor. Process with metal chopping blade for about 30 seconds or until chocolate pieces are reduced to less than ¼-inch. Transfer contents to large mixer bowl.
Combine flours, cocoa, cinnamon, baking powder and salt in empty food processor bowl by pulsing several times until blended. Add butter and process until mixture resembles coarse meal. Transfer to bowl containing chopped chocolate mixture. Mix with paddle attachment on low speed until uniform. Add egg and continue mixing to evenly moisten ingredients, ⅔ stopping while it is still crumbly rather than trying to get it to form a ball. Press ⅔ of the crumbs into bottom and sides of 9x1-inch fluted tart pan to about ½-inch thickness. Wrap the remaining 1/3 in plastic, compressing to form a ball. Refrigerate for at least 2 hours or until firm enough to handle. Cover prepared crust with plastic wrap and refrigerate until ready to bake.
Preheat oven to 350ºF. Remove shell from refrigerator and evenly spread filling into cavity. Roll ball between 2 sheets of plastic wrap to 9x6x3/8-inch rectangle. Cut into 6 strips of equal width with a fluted wheel cutter or knife. Using a long spatula or knife carefully lift and arrange 3 strips equally spaced, across the top of the filled tart. Repeat with the remaining 3 strips placing them perpendicular to the first 3, to form a lattice pattern. Trim ends to fit inside pan and press into edges of crust. For easier handling, place tart pan on baking sheet prior to baking.
Bake 40-45 minutes or until crust is puffed and golden brown. Place on rack to cool.