Milk chocolate and grilled apricot tart

Milk chocolate and grilled apricot tart

Grill Smoke BBQ
Kris Kirkham

It’s a joyous occasion when fresh apricots arrive in our markets. These little amber stone fruits epitomize the balmy days of late summer. They really showcase what the power of the sun can do to a fruit – the best apricots come from the warmer Mediterranean climes, and they should still feel firm to the touch when you buy them.


Quantity Ingredient
24cm loose-based tart tin
2 lumps hardwood and a length of soaked wooden plank
plain flour, for dusting
1 quantity * sweet pastry [rid:31876], at room temperature
300g good-quality milk chocolate buttons
200g unsalted butter, melted, plus extra for greasing the tin
5 free-range eggs
50g caster sugar, plus extra for dusting
5 apricots, cut in half and stones removed


  1. Grease the tart tin with butter and dust with flour, then put in the fridge to chill. Place a large sheet of non-stick baking paper on a work surface and dust with sugar, then sit the pastry on top and cover with another sheet of paper. Roll out the pastry between the sheets to a thickness of 3mm and with a circumference large enough to line the tin with some overhang. Transfer the pastry to the tin. Don’t worry about any small tears – patch them up with a little of the excess overhanging pastry. Press the pastry into the base and sides of the tin, then prick the base all over with a fork. Cover with a crumpled sheet of baking paper and refrigerate for 20 minutes.
  2. Meanwhile, preheat the oven to 180°C.
  3. Fill the lined tart shell with baking beans or uncooked rice, then blind bake for 10–15 minutes, or until the pastry is cooked and crisp but still pale. Remove the tart shell from the oven, take out the paper and beans/rice and cool for 10 minutes before cutting away the crust overhang with a knife.
  4. Light the barbecue and set for direct/indirect cooking. Place the lumps of wood on the ashen charcoal to start smoking.
  5. For the chocolate filling, place the chocolate in a large heatproof bowl and melt over a pan of simmering water (make sure the base of the bowl isn’t touching the water), then whisk in the melted butter. Using an electric mixer, whisk the eggs and sugar in a separate bowl until pale, light and fluffy, then fold into the melted chocolate a third at a time.
  6. Place the apricot halves, cut side down, on the grill in the direct heat zone of the barbecue and char for 3 minutes on each side. Arrange the apricots in the tart shell, then pour over the chocolate filling. Wrap the base and sides of the tin in 2 layers of foil to help buffer the fierce heat from the coals. Sit the tart on the plank, then transfer to the indirect heat zone and close the lid of the barbecue (you want the temperature inside to be about 200°C; regulate with the vents and lid during the baking time, if needed). Cook for 50 minutes or until the filling has just set – it will continue to cook in the residual heat after it has been removed from the barbecue.
  7. Leave the tart to rest for at least 2 hours before transferring to a large plate and slicing to serve.
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