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Ingredients375g digestive biscuits75g softened, unsalted butter 400g cream cheese, at room temperature 240g ready-made lemon curd, at room temperature 125g fresh blueberries 125g fresh blackberries 125g fresh raspberries 125g fresh redcurrants or pomegranate seeds 125G fresh small strawberries (half of them hulled, remaining half with stalks intact) |
Handy HintUse fresh fruit and you can't go wrong - the kids will love it! |
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Method1. Process the biscuits and the butter to a sandy rubble in a food processor, then press the mixture into the sides and bottom of the tart tin.2. Place in the freezer for about 10–15 minutes, or if no freezer the fridge for 30 mins. 3. Clean the bowl of the food processor, then whizz together the cream cheese and lemon curd and spread it over the bottom of the chilled tart tin, covering the base of the tart evenly. Alternatively, mix the cream cheese and lemon curd together by hand. 4. Arrange all of the fruit gently (so that it doesn't sink into the filling too much) on top of the lemony cream cheese in a decorative manner. 5. Place the tart in the fridge for at least 4 hours, or preferably overnight. It needs to get properly cold in order to set enough for the tart to be unsprung and sliced easily. | |||||||||||||||||||||
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