Apricot Chocolate Tart - cooking recipe

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1.75 oz flaked coconut
None Pinch salt
1 None egg yolk
1/3 cup butter, cut into small pieces
3/4 cup heavy cream
3.5 oz milk chocolate, coarsely chopped
7 oz dark chocolate, coarsely chopped
5 oz dried apricots, 6 finely diced, remainder halved horizontally
None None Mint leaves, to garnish

Preparation

Mix the flour, sugar, coconut, salt, egg yolk and butter until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. On a floured work surface, roll out the dough to a 10 inch circle. Press gently into a 7 inch tart pan and trim edges. Line with parchment paper and fill with pie weights. Bake for 10 mins, remove weights and paper and bake another 10-15 minutes, until golden. Remove from oven and allow to cool.
Add the cream and chocolate to a saucepan and heat, stirring, until chocolate melts. Spread the diced apricots on the crust, then pour over the chocolate cream. Refrigerate for at least 4 hours or overnight.
Place the halved apricots between 2 sheets of plastic wrap and use a rolling pin to flatten slightly. Shape the pieces into a rose, secure with a toothpick, and serve the tart with the apricot rose on top, garnished with mint leaves.