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Cuisine Magazine Recipes

Apricot tarts with honey cream

Posted on : 14-10-2016

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Ingredients 

1 1/2 x 200g packets shortbread biscuits
3/4 teaspoon ground cinnamon
100g butter, melted
1 1/2 cups thickened cream
2 tablespoons honey
4 large (400g) fresh apricots, each cut into 6 wedges
Icing sugar mixture, to dust

Method

Step 1

Grease eight 2cm-deep, 10cm (base) round loose-based fluted flan tins. Process biscuits and 1/4 teaspoon cinnamon until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture evenly between prepared tins. Using the back of a spoon, press mixture over base and sides of tins. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.

Step 2

Using an electric mixer, beat cream, honey and remaining cinnamon until soft peaks form.

Step 3

Carefully remove biscuit cases from tins. Divide cream mixture between cases. Top with apricot wedges. Dust with icing sugar. Serve.

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