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.)

nah, I know what "gobsmacked" is, LOL. It's astounded and beyond surprised. Not quite speechless. (grin) What a nice gift, though, and now I want to know about those crepes you're going to make. And what is the learning curve with that little rozelle? I just spoon batter into a pan and swirl it around, I think I'd be so clumsy I wouldn't have time to pick up the spreader! Cool gift, Islay, what a nice surprise for Colleen. Annie

hi linda--a couple of questions for you, please. carol had sent me some meyer lemons and this recipe a couple of weeks ago and i knew i had to try it! i am not a baker of any sort and ran into a problem or two and hope you can help. i mixed the shortbread crust just using a couple of forks--no problem. but when i baked it, the crust developed hundreds of little air bubbles in it and i thought that perhaps a little less butter (sacrilege, i know) or a little more flour might have worked better--it was almost too rich. since i was using frozen raspberries, i actually let them drain overnight in the fridge and stirred and drained them again the next day--they do exude a ton of juices! but then, the custard really wasn't much like a custard--it looked more like an egg wash over the berries. did you run into any of those pitfalls? i absolutely loved the flavor of it--great lemon and raspberry tastes on a very rich crust--but it certainly didn't look anything like the picture. it has all the right things and i know it could be perfection. any ideas for me? thanx!

Splenda Raspberry Cheese Tarts Makes: 10 (3-inch) tarts Preparation Time: 25 minutes Bake time: 15 to 20 minutes 1 1/4 cups graham cracker crumbs 1/4 cup SPLENDA No Calorie Sweetener, Granular 5 tablespoons reduced-calorie margarine, softened 1 cup fresh or frozen raspberries 4 ounces reduced-fat cream cheese, softened 1/2 cup plain fat-free yogurt 1 cup SPLENDA® No Calorie Sweetener, Granular 1/2 cup egg substitute PREHEAT oven to 350°F. Paper line 10 muffin cups. COMBINE first 3 ingredients in a small bowl, stirring until blended. Press 1 tablespoon of mixture into each muffin cup. Place 4 or 5 raspberries on top of crust in each muffin cup. Set aside. BEAT cream cheese at medium speed with an electric mixer until creamy. Add yogurt and beat 1 minute or until smooth. Add SPLENDA® Granular and egg substitute; beat until blended. Divide mixture evenly over raspberry topped crusts. BAKE for 15 to 20 minutes or until firm to touch. Cool in muffin tins on a wire rack. Chill 2 hours before serving. Nutrition Information per serving Serving size: 1 tart Total Calories 120 Calories from Fat 45 Total Fat 5g Saturated Fat 2g Cholesterol 5mg Sodium 160mg Total Carbohydrate 15g Dietary Fiber 0g Sugars 4g Protein 4g Exchanges Per Serving: 1 Starch, 1 Fat This recipe, when compared to a traditional recipe, has a 53% reduction in calories, a 58% reduction in fat, a 57% reduction in carbohydrates and an 85% reduction in sugar! ------------------------------- Award-Winning Butter Tarts recipe by Lennie Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins. 16 servings 1 hour 5 minutes 45 mins prep pie pastry (enough to fill 16 muffin cups, your own or from a mix) 1/2 cup raisins 1/4 cup soft butter 1/4 cup packed brown sugar 1 pinch salt 1/2 cup corn syrup 1 egg, lightly beaten 1/2 teaspoon vanilla Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool. Calories 84 Calories from Fat 28 (34%) Amount Per Serving %DV Total Fat 3.2g 4% Saturated Fat 1.9g 9% Polyunsat. Fat 0.2g Monounsat. Fat 0.9g Trans Fat 0.0g Cholesterol 20mg 6% Sodium 36mg 1% Potassium 51mg 1% Total Carbohydrate 14.3g 4% Dietary Fiber 0.2g 0% Sugars 8.6g Protein 0.6g 1% Vitamin A 103mcg 2% Vitamin B6 0.0mg 0% Vitamin B12 0.0mcg 0% Vitamin C 0mg 0% Vitamin E 0mcg 0% Calcium 7mg 0% Magnesium 2mg 0% Iron 0mg