As mentioned in my Cheesecake post, I recently attended a BBQ with colleagues and was left with the task of making dessert. Having made a cheesecake, I also made this ridiculously easy fruit tart. Published in Nigella’s Kitchen, this recipe is perfect to make a day ahead, and easily impresses.
Be generous with the fruit. I used strawberries, blackberries, raspberries, blueberries and pomegranate seeds, but you could easily alter according to taste/what is in season.
375g Digestive Biscuits*
75g soft unsalted butter
400g Cream Cheese
240g Lemon Curd
Mixed Berries, washed (I used blueberries, blackberries, strawberries, raspberries and pomegranate seeds).
1. Crush the Biscuits and butter until it resembles sand. Press into the bottom and side of a deep fluted tart tin. Place in the freezer for 10-15 minutes.
2. Beat/Mix the cream cheese and spread over the bottom of the tart tin. Arrange the berries on top!
3. Place the tart in the fridge overnight (or at least 4 hours).
* I used digestive biscuits left over from the chocolate ripple cheesecake as well as a packet of Marie biscuits.
The lemon curd and philly cheese are sensational together.