Apricot and coconut crumble slices

Name: Apricot and coconut crumble slices
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 g Dark chocolate; 400 g + some butter; 600 g + some flour; 2 TABLESPOONS Cocoa; 250 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 can(s) (850 ml each) Apricots; 1 tin(s) (400 g) sweetened condensed milk; 150 g Coconut flake

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 g Dark chocolate
400 g + some butter
600 g + some flour
2 TABLESPOONS Cocoa
250 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 can(s) (850 ml each) Apricots
1 tin(s) (400 g) sweetened condensed milk
150 g Coconut flake

Directions

1
Cut the chocolate into pieces. Melt with 400 g butter in a pot at low heat. Mix 600 g flour, cocoa, sugar, vanilla sugar and 1 pinch of salt in a bowl. Add the chocolate mixture.
2
First knead into crumbles with the dough hooks of the mixer, then briefly with your hands.
3
Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Press a good half of the crumbles onto it to form a base. Drain the apricots and cut into slices. Mix condensed milk with coconut flakes.
4
Spread the apricots on the dough. Add the coconut mass in blobs. Sprinkle with the rest of the crumbles. Bake on the lower shelf in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 40 minutes.
5
Let it cool down. Whipped cream goes with it.