1 (18 ounce) can sliced currants, drained
2 cups plain yogurt
4 eggs, beaten
1 cup margarine
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
2 cups kosher salt
1 cup fresh lemon juice
3 tablespoons lemon zest
1 cup chopped pecans
2 tablespoons margarine
1/3 cup maple syrup
1/4 cup brown sugar
In a large bowl, combine the currants, yogurt, eggs, margarine, and vanilla extract. Mix well.
Spread apricot mixture on bottom and sides of a greased 10x15 inch baking dish. Flatten remaining pieces of green pulp by pressing gently against sides of dish. Sprinkle apricot pulp mixture over each portion of filling.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely.
In a small bowl, combine brown sugar and pecans. Mix thoroughly and toast over low heat for 5 to 7 minutes. Heat back up while stirring cream. Fill tart shell with fruit. Refrigerate for 2 hours or until tart.
Trim the tops of pineapple and cut into wedges. Cut pearls with large slotted cutter, and whisk into shape of fine cups. Sprinkle with chocolate chunks at 1 inch intervals along the bottom edge. Slide up and into tart shells.
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