I just tried to get it all out before the computer froze up!! I often tend to dump most ingredients together,do beat eggs 1st if says beaten eggs. People are always wanting to "buy" stuff I make or wanting me to go into business. Then it wouldn't be fun.I made lots of wedding & shower cakes for just the cost of ingredients as I had 2 kids & didn't work. I love giving it away & my neighbors tell me I "make" their Christmas. That's all I need to hear!! This computer won't let me make receipes in receipe form for some reason & can't make paragraphs, so everything is run together. I usually print off receipe from here & try & then if I like it I write it up & put in my receipe box & where I got it fromand yr. I find my tastes have changed some over the yrs & I have to cook more low sodium as parents BP spikes if they eat salty foods. Thanks for the birthday greeting! Some day to be born-tax day!!! Jan

Thanks Ginger, You can never have to many recipes with Chocolate in them and this one sounds good. The Lemon Curd Tart is very similar to the recipe that I posted recently for Shortbread Tarts with Lemon Filling. The combination of the shortbread crust with the tart lemon filling is wonderful. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.)

I love butter tarts. I usually make them plain. But sometimes I will add pecans or toasted walnuts. Never raisins though. Home Cookin Chapter: Recipes From Thibeault's Table Butter Tarts ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water . Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin Chapter: Recipes From Thibeault's Table Butter-Lard Pastry ================== 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water (note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) . Mix flour with salt, and cut in butter and lard. (Note: I use the cuisinart to cut in my fat and then move the mixture to a bowl to add the water by hand). I like to have to do this by feel which I find I can't do by machine) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour. Or Home Cookin Chapter: Recipes From Thibeault's Table Sour Cream Pastry ================= 1/4 cup plus 2 tablespoons sour cream 2 tablespoons ice water 1 teaspoon sugar 3/4 teaspoon salt 2 1/2 cups all purpose flour 1/2 cup chilled butter 1/2 cup chilled solid vegetable shortening . Combine sour cream, water, sugar and salt in a small bowl. Cut butter and shortening into flour, blending until mixture resembles coarse meal. Add sour cream mixture and stir with fork until dough forms. Turn dough out onto lightly floured work surface, and form into a ball. Divide ball in half, and form into flat disk. Refrigerate for 1 hour. Enough for two crusts.

Ahh that calorie-free recipe lol It is good! Glad you enjoyed it. Your tart sounds very Good.