crust:
225 g flour
110 g butter, soft
75 g buttermilk
35 g sugar
15 g cocoa powder
1 pinch of salt
filling:
250 g apricots, diced
125 g sour cream
125 g curd cheese, low fat
15 g vanilla sugar
1 egg yolk
pudding:
40 g cornstarch
35 g sugar
30 g cocoa powder
1 pinch of salt
500 g milk
1 red chili, lengthwise gashed
1 egg white, beaten
For the dough, combine ingredients with a food processor, then knead by hand until smooth. Using a rolling pin, flatten dough between two layers of parchment paper. Press dough into the bottom and up the sides of a baking pan (24 cm). Chill at least 30 minutes.
Combine sour cream, ricotta, sugar and egg yolks. Stir well until smooth. Add apricots. Fill into tart shell and bake at 200 deg C for 30 minutes.
Meanwhile combine cornstarch, sugar, cocoa powder and salt. Mix with 5 tb of milk und stir until smooth. Combine remaining milk an chili and bring to a boil. Take from heat, remove chili, add cocoa mixture and stir well until the pudding slightly thickens. Let cool for a few minutes, then fold in egg white foam. Spoon pudding on tart and bake 10 minutes at 150 deg C.
Serve warm or at room temperature. Pudding will thicken while cooling down.