After a marathon night spent catching up on The Next Food Network Star last week, I was inspired to try some of the contestants' test recipes. First on the list was this quick and easy tart by sassy contest runner-up Reggie Sutherland. It's like a homemade poptart with lemon and rapberry filling drizzled with chocolate ganache and searved with ice cream. Almost everything can be bought premade and all you have do is assemble it, bake it, ganache it and serve.
Hot Raspberry Lemon Tart w/ Chocolate Ganache 1 frozen pie crust 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.
4 tablespoons lemon curd (store bought)
8 tablespoons raspberry jam
1 (8-ounce) bag chocolate chips
1/2 cup heavy cream
Favorite ice cream, for serving
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