Back For More Summer Fruit Tart

  • Servings: 8-10
  • Difficulty: Like falling off a log
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No bake, no time, no fuss. I've changed up this old Nigella recipe and it couldn't be easier. Pile the fruit up high, give it that lemon twist and it's guaranteed to get you going back for more.

    Ingredients

  • 300g digestive biscuits
  • 100g butter
  • 400g cream cheese
  • Jar of decent lemon curd
  • About 500g to 600g mixture of your fave summer berries.

To make...

Whiz up the digestives and butter in a food processor. It should look like a day at the beach and it should start sticking together when you press it between your fingers. You’ll know whether it’ll form a base or not so give it a bit more butter if you need to.

Very lightly butter a 23cm loose bottom tin. Press the digestive sand into the bottom of the tin and up the sides to form the base. Try and get it nice and even. Then stick it the freezer for 15 minutes to firm up.

Now you can either wash your food processor bowl out and use your mixer attachment or you can do this bit by hand.

Put your cream cheese in a bowl and add about 150g of the lemon curd. Mix it up and give it a little taste. You want it sharp and lemony but not too sweet. Keep adding a little bit more curd till you’re happy. Last time I peaked at about 180g but it’s entirely up to you and down to taste.

Then fill the base with the mixture and put in the fridge whilst you wash and prep your fruit.

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I’ve used chopped strawberries, halved raspberries and blueberries here. But you can use blackberries, red currants or whatever tickles your fancy. Softly pile it up in no particular order.

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Sprinkle with some torn mint leaves if you like. Then leave it in the fridge for good 3 or 4 hours. The base really needs to firm up or else you’ll have no chance of getting out the tin.

This is so easy but it’s sure to impress. Throw some double cream on it if you want to indulge. Either way – one slice will definitely not be enough…

Love pudding? Check out my Pear, Blackberry and Pistachio Crumble

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