Apricot Tart with White Chocolate Crémeux


250ml whole milk
250g double cream
4g powdered gelatine
100g egg yolks
60g caster sugar
360g white chocolate
225g unsalted butter
2 eggs (beaten)
350g plain flour
1/2 teaspoon salt
100g icing sugar
1 lemon zested

Apricot Jam (makes 1.5kg)

1kg fresh apricot, halved, pitted and diced
1kg white cane sugar (granulated)
1 vanilla pod split and scraped
1 star anise

Apricot Gel (optional)

2 apricots
100g caster sugar
4g agar


White chocolate crémeux (1 litre mix):

  1. Heat the milk and cream and bring to a simmer.
  2. Bloom the gelatine and water.
  3. Whisk the egg yolks and sugar for 1 minute, then slowly pour over the warm milk and cream.
  4. Add it back into the pan and cook to 83 degrees.
  5. Pour through a sieve onto the white chocolate and gelatine. Whisk until smooth.
  6. Store with the surface of the mix with cling film on top.
  7. Leave overnight before serving.

Tart case (makes 4-6 tarts):

  1. Whip the butter and sugar until light and fluffy.
  2. Slowly add the beaten eggs until well mixed.
  3. Fold in half the flour and lightly mix until a loose dough forms.
  4. Tip the dough onto the worksurface and work in the next half of the flour until smooth (the dough will be slightly sticky).
  5. Wrap with clingfilm and leave to rest in the fridge for a minimum of 1 hour.
  6. Once rested, cut a small section of the dough and begin to roll to a thickness of a 1p coin.
  7. Cut the base out with the pastry ring and transfer to a baking tray lined with parchment. (I used a 7cm perforated pastry ring but any tart case will do).
  8. To create the walls of the tart, slightly roll the pastry out slightly thinner and cut a strip 18cm in length. Line the inside of the pastry ring with cut length and fill with more parchment and baking beads.
  9. Bake at 170degrees for 8 minutes. (If it needs longer, than bake for a further 2 minutes).
  10. Put to one side to cool.

Apricot Jam:

  1. Put all of the apricot jam ingredients into a medium sized pan and on a medium heat.
  2. When the sugar has dissolved turn the heat up to a gentle boil.
  3. After 15-20 minutes take off the heat and skim off any ‘scum’ on the  surface before placing in sterilised container.

Apricot gel (optional)

  1. Score around the apricot to remove the stone.
  2. Cut into 1/4 and blend to a purée.
  3. Bring the purée and sugar to a gentle boil and whisk in the agar.
  4. Remove from the heat and pour into a container to chill and set.
  5. Once set, blend the apricot mix once more. If it’s too thick let it down with a touch of water.
  6. Once ready, put into a plastic bottle or piping bag ready to serve.

Time to assemble:

  1. Spoon some of the apricot jam at the bottom of the tart case
  2. Pipe some of the crémeux on top until the case is 2/3s full.
  3. Split another apricot removing the stone and finely slice from top to bottom.
  4. Lay each slice going round the circumference (skin facing outwards) so that it resembles a rose.
  5. Pipe a tablespoon of gel onto the plate.
  6. Quenelle some of the crémeux to finish. Now ready to serve and enjoy!
Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.