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1
For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground.
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2
Add the butter and pulse until the mixture resembles a coarse meal.
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3
Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough.
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4
Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
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5
Turn the dough out into a 9-inch tart pan with a removable bottom.
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6
Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan.
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7
Freeze until firm, about 30 minutes.
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8
Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice.
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9
Bake until the crust sets, about 20 minutes.
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10
Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer.
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11
Let cool.
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12
For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl.
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13
Cover and microwave for 2 minutes, and then set aside to plump.
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14
5.
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15
Put the chocolates in a medium bowl.
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16
Heat the half-and-half in a small saucepan over medium heat.
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17
Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream.
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18
Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute.
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19
Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
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20
Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth.
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21
Spread 3/4 cup of the mixture over the bottom of the crust.
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22
Top with the chocolate mixture.
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23
Cover loosely and refrigerate until set, about 3 hours or up to overnight.
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24
Meanwhile, whip the cream until it barely holds soft peaks.
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25
Whisk in the remaining apricot mixture to make a smooth thick cream.
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26
Cover and refrigerate until ready to use.
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27
To serve, pipe or spoon small dollops of the cream around the edge of the crust.
