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.
Ingredients:
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).
Method:
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).
4. Enjoy!
* I used digestive biscuits left over from the chocolate ripple cheesecake as well as a packet of Marie biscuits.
A Tale of Two Kitchens 
The lemon curd and philly cheese are sensational together.