Mix the cookie crumbs, almonds, and butter in a large bowl. Firmly press into the bottom and up the sides of a 9-inch (23-cm) springform pan. Chill in the refrigerator until set, at least 2 hours.
Spoon the pastry cream into the prepared base, taking care not to disturb the crumbs. Chill in the refrigerator for 2 hours.
Decorate with the berries. Heat the apricot preserves in a small pan until liquid and brush over the berries. Loosen and remove the pan sides to serve.
Chocolate Pastry Cream
Place the chocolate in a large bowl and set aside. Beat the egg yolks and 1/3 of the sugar with an electric mixer on high speed until pale and creamy. With mixer on low speed, beat in the flour.
Place the remaining sugar and milk in a saucepan over medium heat and bring to the boil.
Pour the hot milk mixture onto the egg mixture gradually, stirring continuously. Pour the mixture back into the pan and simmer over low heat for 2 minutes. Pour this egg mixture onto the chocolate. Stir until the chocolate has completely melted. Cover and let cool.
Makes about 3 cups.
Reprinted with permission from ©McRae Books, The Golden Book of Chocolate by Carla Bardi and Claire Pietersen, published by Barron's. click for book review
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