Summer fruit tart

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Prep time:

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Serves: 10

By Lenochka12



  • 400g cream cheese at room temperature

  • 75g unsalted butter softened

  • 125g strawberries half hulled, remainder with stalks intact (small and fresh)

  • 375g digestive biscuits

  • 240g lemon curd (at room temperature)

  • 125g blueberries

  • 125g blackberries

  • 125g redcurrants (or pomegranate kernels)

  • 125g raspberries


  1. Process the biscuits and the butter to a sandy rubble in a food processor, then press the mixture into the sides and bottom of a tart tin.
  2. Place in the freezer for about 10–15 minutes, or if no freezer, the fridge for 30 minutes.
  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. Alternately, 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.

Handy Hint

Use fresh fruit and you can't go wrong - the kids will love it!

Additional Information

  • pudding

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • strawberry

  • raspberry

  • pastry

  • Summer

  • Cake/Dessert

  • Vegetarian

  • Nut Free

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Your comments

  • Warlock 26/08/11 20:50

    Made it today and used marscapone instead of cream cheese. Hope it sets enough to hold the fruit on the surface !!!

  • 09/08/11 13:21

    Shouldn't this be credited as being a Nigella recipe as it's word-for-word hers? But it is indeed very good.

  • 03/08/11 21:46

    Hope you enjoy it!