2 apricot tart

Thaw the pastry, then roll out and cut into a disk with which rivestirete round tart mold, greased. Bake in oven at 180 degrees for 20 minutes.

In a saucepan, mix two egg yolks with sugar, flour and milk. Cook stirring until a smooth cream. Off the heat add the chopped chocolate and butter, a tablespoon of amaretto liqueur and stir to mix everything.

Remove the tart from the oven, lay with the chocolate cream, levelled and laid over half pitted apricots sprinkled with chopped and peeled almonds.