Recipe - Apricot Creme Tart

8 Leaves phyllo
1 cup Dried apricots
One half cup Honey
2 cup Water
One half teaspoon Agaragar powder
8 ounce Tofu
One half teaspoon Vanilla
2 tablespoon Lemon juice
16 ounce Can apricot halves
One fourth cup Apricot jam
1 ounce Melted chocolate, optional

Preheat oven to 350F. Spray a 9" pie tin with nonstick spray. Place in a
leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend
beyond the rim of the pan Repeat the procedure till the pan is covered.
Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey &
water in a saucepan & simmer gently till apricots are soft & liquid is a
heavy syrup. Dissolve agaragar powder in 2 tablespoon water & add to mixture,
simmering for a couple of minutes. Transfer to a processor. Add tofu,
vanilla & lemon juice & process till smooth. Pour into the crust. Drain
canned apricot halves & arrange on the pie. Melt jam & brush on top of
tart. If desired, melt chocolate & drizzle over the top in a zig zag
fashion. Chill 1 hour at least before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini