Chocolate Apricot Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 15mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    318
based on 2 ratings

This chocolate tart is a delicious and indulgent dessert that features a rich and decadent chocolate crust filled with a creamy apricot cream cheese filling. The filling is made with a smooth and tangy cream cheese base that's perfectly complemented by the sweetness of apricots. Sliced apricots are then artfully arranged on top of the filling to create a beautiful and flavourful finishing touch. With its perfect balance of chocolate and fruit flavours, this tart is sure to impress and delight any dessert lover.

recipe updated Jul 14, 2025

Ingredients

  • Gelatine icon
    Gelatine
    12 g
  • Apricot icon
    Apricot
    as needed
  • Strawberries icon
    Strawberries
    as needed
  • Whipping cream icon
    Whipping cream
    100 g
  • Cream cheese icon
    Cream cheese
    280 g
  • Condensed milk icon
    Condensed milk
    200 g
  • Lemon juice icon
    Lemon juice
    30 g
  • Apricot jam icon
    Apricot jam
    200 g
  • Unsalted butter icon
    Unsalted butter
    60 g
  • Icing sugar icon
    Icing sugar
    90 g
  • Salt icon
    Salt
    as needed
  • Egg icon
    Egg
    2
  • All purpose flour icon
    All purpose flour
    130 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Egg white icon
    Egg white
    1
  • Pink food coloring icon
    Pink food coloring
    as needed
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Heatproof bowl
  • kCook icon Tart tin - round 25cm (10")

Step preview

  1. Preheat the oven - 160ºC
  2. Fit the K-Beater
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Mix - 3 minutes, speed 1
  5. Then add the next ingredients
  6. Mix – 2 minutes, speed 2
  7. Then add the next ingredients
  8. Mix – 2 minutes, speed Min
  9. Wrap the pastry in plastic wrap and chill in the fridge – 20 minutes
  10. Place the chilled pastry on a lightly floured work surface and roll out unitl 2mm thick
  11. Line a tart tin with the pastry until covered and trim the edges
  12. Prick the pastry with a fork
  13. Line the pastry with parchment paper and fill with baking beans
  14. Bake - 15 minutes, 160°C
  15. Remove the tin from the oven, remove the baking beans and parchment paper
  16. Bake - 5 minutes, 160°C
  17. Remove from the oven and let cool completely in the tin
  18. Brush the pastry with egg white
  19. Bake until golden - 5 minutes, 160°C
  20. Remove from the oven and let cool completely
  21. Add the ingredient into a heatproof bowl
  22. Heat in a microwave until simmering hot, but not boiling
  23. Add gelatine to the hot cream, mix until dissolved and set aside
  24. Clean the appliance bowl and fit the Whisk Tool
  25. Add the ingredients into the appliance bowl, fit the splashguard
  26. Mix – 2 minutes, speed Max
  27. Then add the food colouring
  28. Mix – 1 minute, speed Max
  29. Slowly pour the cream mixture while the machine is running – 2 minutes, speed Max
  30. Transfer the mixture into the tart and spread evenly
  31. Chill in the fridge until set – 2 hours
  32. Decorate with fresh fruits if desired
  33. Serve
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