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.
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