Ingredients
- 200g biscuits
- 100g cow milk butter
- Ingredients for the cream:
- 50g semolina
- 400 ml full fat milk
- 100g sugar
- 1 medium egg
- 1 vanilla
- Orange peel
- 6-7 apricots
Execution
Method for the base:
In a blender, grind the cookies until they become powder and put them in a bowl.
Then, in a kettle, melt the butter on a very low heat and after it melts, pour it over the grated biscuits, mixing with a spoon until it becomes a homogeneous mixture. Immediately afterwards, pour the biscuit mixture into a 24cm diameter non-stick tart pan and spread it all over with a glass that has a flat bottom or with a spoon, pressing the biscuit to make an even base and create a biscuit wall around the perimeter.
Finally, place in the refrigerator for a while, until we prepare our cream.
Method for the cream:
In a saucepan, put all the ingredients for the cream and heat on medium heat, mixing well with a whisk.
As soon as the cream hardens, remove from the heat, pour it over our biscuit base and spread it evenly everywhere.
Then, open the apricots in half and after removing the pits, place the apricots with their outer side up on the entire surface of the tart.
Finally, bake in a preheated oven with air, 160-170o C for 20 minutes.