Apricot Tart with Sweetened Condensed Milk Cream

Sweetened condensed milk cream and fresh apricots make this tart the perfect summer dessert !

To be honest, I'm not really sure what to say in this post. I had a craving for apricot tart. I made apricot tart.

Maybe it was all the chocolate I'd eaten, but I needed something fresh and fruity.


I had some leftover sweetened condensed milk after making this homemade white chocolate spread and there was a recipe on the can for raspberry tart, with a sweetened condensed milk cream. I followed that recipe, but replaced the raspberries with apricots. The cream is a modified version of pastry cream, so it would work with any fruit you're currently craving ;) It's pretty easy to make : mix the flour and eggs in a bowl, the milk and cream in a saucepan, heat up the milk, pour over the flour and eggs while mixing, then everything goes back into the saucepan over low heat to thicken up. You'll only need egg yolks for the cream, so here's a meringue recipe to use up those leftover egg whites.

APRICOT TART WITH SWEETENEED CONDENSED MILK CREAM
by A Cup Of Sprinkles

Sweetened condensed milk cream and fresh apricots make this apricot tart the perfect summer dessert.

Ingredients :
1 pie crust
Fresh apricots
1 can (397g/14oz) of sweetened condensed milk
200ml of heavy whipping cream
1 tbsp of vanilla extract
4 egg yolks
20g of flour

Instructions :

Bake the pie crust according to directions and set aside.

Wash the apricots, cut them in half, remove the kernels and set the apricots aside.

In a bowl, mix together the egg yolks and the flour.

In a saucepan, whisk together the condensed milk, the heavy cream and the vanilla. Put the saucepan on low heat, whisking until hot.

Slowly pour the milk/cream over the flour/egg yolks, while stirring. Stir until everything is well incorporated.

Put the cream back into the saucepan, over low heat, stirring continuously, until it has thickened. Remove from the heat as soon as the cream starts boiling.

Pour the cream into the pie crust, spread it around and let cool for 5 minutes, then place the apricots all around the tart. Set aside to cool down completely.