Recipe courtesy of Reggie Southerland
All Grown Up Raspberry Hot Tart
Getting reviews...
- Level: Easy
- Total: 42 min
- Prep: 5 min
- Inactive: 7 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 825
- Total Fat
- 43 g
- Saturated Fat
- 23 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 3 g
- Sugar
- 63 g
- Protein
- 6 g
- Cholesterol
- 72 mg
- Sodium
- 314 mg
- Level: Easy
- Total: 42 min
- Prep: 5 min
- Inactive: 7 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 825
- Total Fat
- 43 g
- Saturated Fat
- 23 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 3 g
- Sugar
- 63 g
- Protein
- 6 g
- Cholesterol
- 72 mg
- Sodium
- 314 mg
Ingredients
Directions
- 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.
