In a food processor, pulse the tea biscuits and soft butter until the texture resembles wet sand. Press firmly into the bottom of your pan using a flat glass. Set aside.

In a large bowl, whisk together all the filling ingredients until smooth. No need for a mixer—just make sure it’s fully combined. Pour over the crust.

Preheat the oven to 160°C (320°F). Bake the cake for about 45 minutes. The center will still jiggle a little—don’t worry, it will set as it cools. Let cool to room temperature, then chill for at least 4 hours (overnight is even better).

Halve the apricots and remove the pits. Place them cut side up on a baking tray. Roast in a preheated oven at 200°C (390°F) for 15–20 minutes, depending on how firm they are. They should soften and develop light golden edges.

Optional upgrade: Use a kitchen torch to caramelize the tops of the apricots for extra depth and shine.