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Bi-Level Chocolate Apricot Butter Tart

Bi-Level Chocolate Apricot Butter Tart is built on Flour, Sugar, Hotel Bar Butter, Semi Sweet Chocolate Squares, and Lemon Juice Divided. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/4 cup
• 1/2 cup
• 3/4 cup
• 1 cup
• 1/2 cup
• 2 tbsp
• 2 1/4 cup
• 1 1/2 tsp

Method (preview)

1. 1

   In large bowl, combine Chocolate Crust Layer ingredients. Mix well.

2. 2

   Press into bottom of 9 ″ Springform Pan

3. 3

   For the Butter Layer: Cream Butter and Sugar.

4. 4

   Add Egg Yolks, 1 tablespoon Lemon Juice, Rind and Extract.

5. 5

   Beat smooth.

6. 6

   Add Flour and Baking Powder.

7. 7

   Refrigerate 1/3 of the dough for 1/2 hour for Lattice

8. 8

   Top.

9. 9

   Press remaining 2/3 Dough slightly smaller than pan, on a lightly floured surface.

10. 10

    Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing into pan and up 1/2 inch on sides of pan.

11. 11

    After remaining Dough is chilled, combine Jam, 1 tablespoon Lemon Juice and spread over top of butter layer.

12. 12

    On floured surface, roll out remaining Dough and cut into 5/8 inch wide strips.

13. 13

    Arrange in Lattice pattern on top of Tart.

14. 14

    Bake at 350 degrees for 40 to 43 minutes.

15. 15

    Garnish with dusting of Powdered Sugar and mint leaves.