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Lemon Raspberry Tart




Source of Recipe


Pepperidge Farm


List of Ingredients




1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 cup lemon juice
1 cup sugar
1 tbsp. butter
10 egg yolks
3 squares (1 oz. each) semi-sweet chocolate , melted
1 pt. fresh raspberries OR1 pt. fresh strawberries
Fresh mint

Recipe



THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 10" tart pan with removable bottom and trim edge. Prick thoroughly with fork. Place a piece of aluminum foil on pastry. Add dried beans or pie weights.

BAKE 20 min. or until golden. Remove foil and beans. Cool in pan on wire rack.

HEAT lemon juice and sugar in saucepan to a boil. Stir in butter until smooth. Remove from heat. Add some lemon mixture into egg yolks and stir well. Return egg mixture to remaining lemon mixture and stir well. Cook and stir 1 min.

SPREAD melted chocolate over bottom of pastry crust. Spoon lemon mixture over chocolate. Cover and refrigerate about 2 hr. or until firm.

ARRANGE raspberries on top. Garnish with mint. Cut into wedges. Serves 6 to 8.