Apricot Flan

An easy, yet very impressive flan that is lovely warm or cold.

Ingredients

250 g	Wine biscuits
100 g	Butter
410 g	Apricot halves (Main)
2 cups	Apricot yoghurt
85 g	Jelly crystals

Directions

1. Crush biscuits in a food processor. Add the melted butter and process to combine. Press the buttered crumbs into the base and sides of a 24cm flan dish. Refrigerate until needed.
2. Drain the apricots and reserve the juice. Heat the reserved juice, add the jelly crystals(tropical-flavoured) and stir until dissolved. Remove to cool to room temperature.
3. Stir the apricot yoghurt into the jelly mixture. Pour the filling into the prepared crust and chill for at least 4 hours to set.
4. Arrange the reserved apricot halves attractively over the surface of the set filling. Slice and serve.