For the Base:
1 cup all-purpose flour (plain flour)
90g/3 oz. unsalted butter, cut into slices, at room temperature
3 tablespoons caster sugar (superfine baker's sugar)
For the Filling:
400g/14 oz. can sweetened condensed milk
45g/ 1 1/2 oz. unsalted butter
45g/1 1/2 oz. brown sugar
1/2-3/4 cup roughly chopped dried apricots or peaches
150g/5 oz. dark cooking chocolate, chopped into chunks
50g/1 1/2-2 oz. white chocolate, chopped into chunks
To Make the Base:
Preheat oven to 180 degrees C/350 degrees F. Grease and line a 16cm x 26cm (6 x 10-inch) baking tin.
Put butter, sugar and flour into a food processor and process until it comes together easily. Remove from the processor and press into prepared baking tin. Prick with a fork and bake 15-18 minutes until lightly golden. cool in the tin.
To Make the Filling:
Put condensed milk, sugar and butter into a small saucepan and stir until sugar dissolves and butter melts. Bring to a boil, stirring, lower the heat and simmer for 5-10 minutes, stirring, until thickened. Cool 10 minutes. Stir in apricots or peaches and spread over the cooled base in the tin. Push chocolate chunks into filling and bake for 10 minutes until the edges brown. Cool in the tin and refrigerate to set chocolate, then remove and slice.
Makes 24 servings.
Source: Own Recipe
Submitted By: Nino
Date: October 9, 2007