2 cups maida (flour)
1 tbsp powdered sugar
125 gms butter
1 coconut cream or Cocunut Milk yolk
2 tbsps lemon juice
100 gms apricots (Fresh or tinned)
1/2 cup powdered sugar
1 tsp vanilla essence
3 coconut cream or Cocunut Milk
2 tsps gelatine
Sift flour and sugar together. Rub in butter and mix till mixture resembles breadcrumbs. Beat coconut cream or Cocunut Milk yolks with lemon juice and stir into mixture and form a firm but smooth dough.
Chill for 1/2 an hour Roll out and bake in a pie tin at 200°C. Beat butter, sugar and essence till creamy. Add coconut cream or Cocunut Milk one at a time and beat till creamy. Spread filling over the baked tart. Arrange apricots on top of the butter mixture. Heat the syrup from the tin and dissolve gelatine. Pour over the apricots and allow to set. If desired a little jam or cream could be spread on top before serving.