Recipe courtesy of Reggie Southerland
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42 min
5 min
7 min
30 min
4 servings



Preheat the oven to 375 degrees F.

Roll the pie crust to 15 by 15 inches, and cut into 4 equal squares. Create a small border around the end of the crust by running a damp finger around it. Staying inside the border spread 1 tablespoon of lemon curd on half of the square. Spread 2 tablespoons of the jam on top of the curd and fold the square over, pressing the edges closed. Place the tarts in the freezer for 5 to 7 minutes, to firm.

Bake the tarts on a cookie sheet for 10 to 12 minutes, until browned. You may have to turn the pan once to get even color.

Meanwhile, in a double boiler on the stove, melt the chocolate chips. Remove from the heat and whisk in the cream.

To serve, put a scoop of ice cream on a plate, top with a warm tart and drizzle with chocolate sauce.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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