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5 from 2 votes

Apricot Cream Tart

This Apricot Cream Tart is as beautiful as it is delicious! It has a buttery cookie crust and a sweet and creamy filling full of apricots!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Cakes, Pies, Tarts
Cuisine: American
Servings: 8 servings
Calories: 410kcal
Author: Britney

Ingredients

  • Crust 2 packs Pepperidge Farm Bordeaux cookies 4 tbsps butter, melted 2 tbsps sugar ½ tsp cinnamon 1 egg, beaten pinch of salt
  • Cream: 3 egg yolks 14 oz can sweetened condensed milk ¼ cup apricot preserves  1 apricot, optional

Instructions

  • Preheat oven to 350 degrees F.
  • In a food processor, add 2 packs of Bordeaux cookies and blend until there are no chunks and crumbs are uniform. Add butter, sugar, salt, and cinnamon and blend. Add beaten egg and continue to blend until dough has the texture of wet sand.
  • Spray a springform pan with oil and press crust onto the bottom of the pan. Bake for 12 minutes. Allow pie crust to cool.
  • While crust is baking, add 3 egg yolks to a bowl and mix with a hand mixer on high speed for 5 minutes, until eggs are light and frothy. 
  • Slowly begin to add sweetened condensed milk and continue to mix on high speed for an addition 3-4 minutes.
  • Reduce speed to low and add apricot preserves and mix until fully incorporated.
  • Once pie crust has cooled, spray the exposed sides of the springform pan with oil. Pour apricot mixture on top of crust. *OPTIONAL: Puree 1 apricot and add the puree to the top of the pie and swirl with a toothpick.
  • Bake for 15-18 minutes at 350 degrees F, until cream has set.
  • Allow pie to cool then freeze for 20 minutes. Refrigerate for 1-2 hours.
  • Feel free to decorate how you like! I used mint, strawberries, and crushed up Bordeaux cookies.
  • Eat!

Notes

  • *THIS RECIPES USES A SPRINGFORM PAN AND A FOOD PROCESSOR!
  • Nutrition

    Calories: 410kcal