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Pour into prepared tart shell.
Check the tart shell frequently during the first few minutes.
Place tart shell on baking sheet, and arrange dates inside.
Carefully dislodge the tart shell from the tart pan sides.
Spoon lemon curd into tart shell, and smooth the top.
Yield: 1 9- to 9 1/2-inch tart shell.
Pour into tart shell and bake 40 minutes, until set.
Pour into the tart shell and bake for an hour.
Spread the cherry filling in the tart shell.
Ignore the tart shell and the frigid white chocolate bits.
Pour the filling into the cooked tart shell and carefully return to the oven.
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