Step 1: Prepare the Apricot Custard

Place the gelatin sheets in a bowl of ice water to soften.

Step 2: Cook the Apricot Mixture

In a saucepan, bring Hero Apricot Nectar, granulated sugar, and vanilla bean paste to a boil over medium heat.

Step 3: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually pour the Hero Apricot Nectar mixture into the yolks, whisking constantly to temper them.

Step 4: Combine and Cook

Return the tempered mixture to the saucepan. Add the softened gelatin sheets. Cook over medium heat, stirring constantly, until the mixture reaches 165°F (74°C) or until it coats the back of a spoon.

Step 5: Incorporate Butter

Remove from heat. Add unsalted butter to the apricot custard, and blend using a handheld immersion blender or a whisk until smooth.

Step 6: Fill Tart Shells

Fill each tartlet shell with the apricot custard mixture. Smooth the tops with a spatula.

Step 7: Garnish

Arrange halved dried apricots on top of each tartlet.​

Heat Hero Apricot Glaze until liquid, then brush it over the apricots for a glossy finish.​

Created by Executive Pastry Chef Meegan Roberts