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 have made canarybird's Salmon quiche in a walnut crust and can tell you that it is absolutely delicious. Here is another favorite of mine: Crab Quiche For pastry 1-1/4 cups AP flour 3/4 stick cold unsalted butter cut into small chunks 2 Tbs. cold vegetable shortening 1/4 tsp salt 3-4 Tbs. ice water For Filling 1 lb. crabmeat ( I buy a can at Trader Joe's) 4 large eggs 2 cups heavy cream 2 Tbs finely chopped fresh parsley 2 Tbs finely chopped fresh chives 2 Tbs finely chopped fresh cilantro 1/2 tsp seafood seasoning 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp freshly grated nutmeg (I don't use the nutmeg) 2 oz. coarsely grated Monterey Jack cheese (1/2 cup) 2 oz. coarsely grated Swiss cheese (1/2 cup) Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 2 Tbs. ice water and gently stir with a fork until incorporated, Squeeze a small handful. If it does not hold together, add more ice sater, 1/2 Tbs at a time. Do not ovework your dough, though or it will be tough. Turn out the mixture onto a work surface and divide into 4 portions. With the heal of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together and press into a ball, then flatten into a 4" disk. Chill dough, wrapped in plastic wrap, until firm, at least one hour. Roll out dough into a 12" round on a lightly foured surface with a floured rolling pin and fit into a pie plate. Trim excess dough leaving a 1/2" overhang, then fold overhang under pastry and press against the rim of the pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375. Line shell with foil and fill with pie weight (I use black hard beans). Bake until pastry is golden along rim and set underneath the foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely. Make filling: Whisk together cream, eggs, herbs, seafood seasoning, salt, pepper and nutmeg (if using) then stir in cheeses and crabmeat. Por into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40-50 minutes. Cool in pie plate on rack 15 minutes. I also frequently add a little lemon juice and some red pepper or hot sauce to give it a little more bite. Serves 8. Gourmet September 2004

More for your perusal: CRANBERRY COFFEECAKE 1 cup (2 sticks) butter 1 cup sugar 2 eggs 1/2 tsp. almond extract 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sour cream 1 can (8 oz.) whole cranberry sauce 1/2 cup chopped nuts Glaze: 1 cup confectioners sugar 2 Tblsp. milk 1/2 tsp. vanilla Heat oven to 350° F. Grease a 13 x 9 x 2-inch pan. In large mixing bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, beating well. Mix in almond extract. Stir in flour alternately with sour cream. Pour batter into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with nuts. Bake 35 to 40 minutes or until cake pulls slightly away from sides of pan. Drizzle with Glaze. Serve warm. Glaze: Combine all ingredients and stir until smooth. CREAM CHEESE & STRAWBERRY COFFEE CAKE 1 (8 oz.) pkg. cream cheese or reduced-fat cream cheese, softened 1 cup granulated sugar 1/2 cup butter or margarine, softened 1-3/4 cups all-purpose flour 2 eggs 1/4 cup milk 1/2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup seedless strawberry preserves Sifted powdered sugar In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble. Bake in a 350° F. oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top. Cut into squares; serve warm. Garnish with fresh mint and strawberries if desired. Makes 12 servings. KILLARNEY CAKE 1/2 cup butter or other shortening 1 cup sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 tsp. vanilla Topping: 1/2 cup white sugar 1/2 cup brown sugar 1 Tblsp. cinnamon 1/2 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350° F. Grease and flour a 9 x 13 baking pan. Cream sugar and butter. Alternately add eggs and flour with dry ingredients and sour cream. Add vanilla (batter will be thick). Spread half of batter in bottom of pan. Sprinkle with half of topping. Spread other half of batter and sprinkle remaining topping over the top. Bake for 30 minutes. YEASTED CAKE MIX COFFEE CAKE 1 pkg. (18.25 oz.) yellow cake mix, divided 1 cup all-purpose flour 1 pkg. Active dry yeast 2/3 cup warm water (120° to 130° F.) 2 eggs, lightly beaten 1 can (21 oz.) fruit pie filling of your choice 1/3 cup cold butter Glaze: 1 cup confectioners sugar 1 Tblsp. Corn syrup 1 to 2 Tblsp. Water In a large mixing bowl, combine 1-1/2 cups dry cake mix, flour, yeast, and water until smooth. Stir in eggs until blended. Transfer to a greased 13- x 9- x 2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° F. for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.

Of your two tinware ones, I like the look of the WS one. It's really just a matter of aesthetics but I like the look of the narrower flute in that one. Funny thing is I like the look of the flutes in Sharon's pan and it's thicker than either of those. But since you're looking for a tin one I like the WS one. Looks most like most of the old tin ones I have. I think either of them would be fine. The Kaiser one looks like it might be a little thicker metal? Maybe that's why Cooks Illus chose that one but I'm sure that wouldn't really be a problem.