ISO: Raspberry Chocolate Cream Tart and Lemon Cream Tart

[Wienie]

I'm hoping to e-mail the above recipes to my sister, but am unable to find them in the Search. Would someone be able to post these?
The Raspberry tart is from 5/94 and the Lemon tart is from 1996.
Both desserts are outstanding.
Would really appreciate any help.
Thanks
Jeanne

[alice*]

Hi Wienie, I found a chocolate cream raspberry tart in my CL complete cookbook.. I think this is the one

Chocolate Cream Raspberry Tart

Graham Cracker Crust (recipe follows)
11/2 tsp unflavoured gelatin
1 cup milk, divided
1/2 cup sugar
21/2 Tbsp cornstarch
2 Tbsp unsweetened cocoa
1/8 tsp salt
1/4 cup semisweet chocolate morsels
3/4 tsp vanilla extract
1/4 tsp almond extract
11/2 cups reduced calorie whipped topping, thawed
3 cups fresh raspberries
1/4 cup red currant jelly, melted

Preheat oven to 350. Prepare graham cracker crust, pressing mixture into bottom and up sides of a 9 inch round removable bottom tart pan. Bake at 350 for 10 min, cool on a wire rack.

Combine gelatin and 1/4 cup milk in a bowl. Combine 1/2 cup sugar, cornstarch, cocoa and salt in a saucepan. Gradually add 3/4 cup milk, stirring with a whisk. Bring milk mixture to a boil over medium heat (about 5 min), stirring constantly. Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.

Add chocolate mixture to gelatin mixture, stirring until gelatin disolves. Place bowl in a large ice filled bowl for 3 min or until chocolate mixture is cool, remove from ice filled bowl. Add whipped topping, stir gently until well blended. Spoon into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours. Serves 9.

Graham Cracker Crust
40 graham crackers
2 Tbsp sugar
2 Tbsp melted butter
1 large egg white
Cooking spray

Place crackers in food processor, process until crumbly. Add sugar, butter and egg white; pulse 6 times until moist. Coat 9 inch pie plate with cooking spray.

Here is a lemon tart I found online, I think you wanted the lemon cream tart, but here is an alternative...

Seriously Lemon Tart

Fresh lemons are a must in this tart, which uses lemon sections and packs an intense lemon pucker. To get that crispness in the brown-sugar topping, place the tart under a broiler flame--but briefly. Watch it carefully because sugar can burn easily.

Cooking spray
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
11/2 cups granulated sugar
2 teaspoons grated lemon rind
1 cup lemon sections (about 4 large lemons), seeds removed
1/2 teaspoon salt
3 large egg whites, lightly beaten
2 large eggs, lightly beaten
12 very thin lemon slices
2 tablespoons brown sugar


Preheat oven to 450`. Coat the bottom of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan. Line bottom of dough with a piece of aluminum foil; arrange pie weights or dried beans on foil. Bake at 450` for 5 minutes. Remove the pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack. Reduce oven temperature to 350`. Combine granulated sugar, lemon rind, lemon sections, and salt in a medium nonaluminum saucepan, and cook 4 minutes over medium heat or until sugar dissolves. Combine the egg whites and eggs in a large bowl, stirring well with a whisk. Gradually add hot lemon mixture to egg white mixture, stirring constantly with a whisk, and pour into prepared piecrust. Arrange lemon slices on custard; bake at 350` for 10 minutes. Sprinkle with brown sugar. Bake an additional 10 minutes. Remove from oven. Preheat broiler. Broil about 1 minute or until lightly browned. Cool on wire rack 1 hour. Chill 4 hours or until set.
Yield: 8 servings (serving size: 1 wedge).

CALORIES 309 (24% from fat); FAT 8.4g (sat 3.4g, mono 2.3g, poly 2.2g); PROTEIN 4g; CARB 56.4g; FIBER .10g; CHOL 60mg; IRON .50mg; SODIUM 285mg; CALC 22mg

[Wienie]

Grace, that's the one.
Both of these recipes are wonderful. I highly recommend them.
Thanks,
Jeanne

[Wienie]

Alice, thanks for the recipes. The Choc Raspberry tart is the recipe I was looking for. It is outstanding. My co-workers always request it when the raspberries start producing.
The Lemon Tart is not the same recipe, but it looks good. The one I was looking for did not have lemon slices on it and it had a cookie crust.
I really appreciate your help.
Jeanne

[Grace]

I found it for you Jeanne ....here you go, and thanks for the recommendations. I want to try the raspberry one now too...

CookWare(tm) from Cooking Light(r)

Lemon Cream Tart

SOURCE: Cooking Light YEAR: NOV/DEC 1996 PAGE: 89

INGREDIENTS FOR 10 SERVINGS:
1 large egg white
2 tablespoons stick margarine
3 tablespoons sugar
3 cups reduced-fat vanilla wafer crumbs (about 36 cookies)
Cooking spray
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk)
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
1 cup frozen reduced-calorie whipped topping, thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)

INSTRUCTIONS:
1. Preheat oven to 325 degrees.

2. Combine first 3 ingredients; beat at high speed of a mixer until blended.
Add crumbs; toss with a fork until moist.

3. Press crumb mixture into bottom and up sides of a 9-inch round tart pan
coated with cooking spray. Bake at 325 degrees for 15 minutes or until lightly
browned. Let cool on a wire rack.

4. Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk
until blended. Pour mixture into prepared crust. Bake at 325 degrees for 30
minutes or until filling is set. Let cool completely. Top with whipped
topping. Garnish with lemon rind strips and mint, if desired. Yield: 10
servings (serving size: 1 wedge and 1-1/2 tablespoons whipped topping).

NUTRITIONAL INFORMATION:
CALORIES 256 (27% from fat); FAT 7.8g (sat 2.7g, mono 2.1g, poly 1.2g);
PROTEIN 6.5g; CARB 41g; FIBER 0g; CHOL 71mg; IRON 0.2mg; SODIUM 159mg; CALC
33mg