• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Bi-Level Chocolate Apricot Butter Tart

  • Recipe Submitted by on

Category: Chocolate

 Ingredients List

  • <--Chocolate Crust Layer-->
  • 1/2 c Flour
  • 1/4 c Sugar
  • 1/2 c Hotel Bar Butter
  • - Softened
  • 1/2 c Almonds, finely ground
  • 3/4 c Semi-sweet chocolate squares
  • - or chocolate chips, melted
  • <----Butter Tart Layer---->
  • 1 c Hotel Bar Butter
  • 1/2 c Sugar
  • 2 Egg yolks
  • 2 tb Lemon juice, divided
  • 1 ts Grated Lemon rind
  • 1 ts Almond extract
  • 2 1/4 c Flour
  • 1 1/2 ts Baking powder
  • 1 12 oz Jar Apricot Jam;
  • - or preserves
  • Powdered sugar for garnish
  • Mint leaves for garnish


Recipe by: Deborah Huber Recipe from
: Inside wrapping of Hotel Bar Butter

In large bowl, combine Chocolate Crust Layer ingredients. Mix well. Press
into bottom of 9" Springform Pan

For the Butter Layer: Cream Butter and Sugar. Add Egg Yolks, 1 tablespoon
Lemon Juice, Rind and Extract. Beat smooth. Add Flour and Baking Powder.
Refrigerate 1/3 of the dough for 1/2 hour for Lattice Top. Press remaining
2/3 Dough slightly smaller than pan, on a lightly floured surface.
Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing
into pan and up 1/2 inch on sides of pan. After remaining Dough is chilled,
combine Jam, 1 tablespoon Lemon Juice and spread over top of butter layer.
On floured surface, roll out remaining Dough and cut into 5/8 inch wide
strips. Arrange in Lattice pattern on top of Tart. Bake at 350 degrees for
40 to 43 minutes. Garnish with dusting of Powdered Sugar and mint leaves.

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