Apricot, Chocolate and Brioche Tart

cook 30 mins
Tags: Quick eats
  • butter, for greasing
  • 225 g (7 1/2 oz) brioche loaf, cut into 1 cm (1/2 inch) slices
  • 100 g (3 1/2 oz) milk or plain dark chocolate drops or chunks
  • 1 large egg
  • 25 g (1 oz) caster sugar
  • 250 g (8 oz) mascarpone cheese
  • 2 x 410 g (13 oz) cans apricot halves, drained
  • 3 tablespoons demerara sugar
  • Lightly grease a shallow rectangular tart tin, about 30 x 20 cm (12 x 8 inch). Arrange the brioche slices in the bottom, cutting them to fit where necessary and filling any gaps with the bread. Scatter over half the chocolate.
  • Lightly whisk together the egg, caster sugar and mascarpone in a bowl until smooth, then spoon over the bread, leaving a 1 cm (1/2 inch) border. Scatter over the remaining chocolate.
  • Arrange the apricots in neat lines, cut side up, over the mascarpone mixture and sprinkle with the demerara sugar.
  • Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20–25 minutes or until the custard is set. Serve in slices.
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