I’m a huge Nigella Lawson fan and especially like her book ‘Kitchen’. It’s full of easy but tasty recipes that have become staples, such as Slut’s Spaghetti, Toad in the Hole and Turkey Meatballs. The book also contains some great sweet recipes, including this one for an easy fruit tart.
As it’s made with a biscuit base rather than with sponge, it’s very easy to put together but still looks nice and pretty – even if, like me, your presentation skills aren’t up to much.
I made this to eat after a roast dinner, as honestly , making a roast dinner is enough effort without having to worry about making a complicated dessert! I’ve adapted the recipe slightly as Nigella suggests using redcurrants and strawberries in addition to raspberries, blueberries and blackberries but I didn’t have them.
- 375 grams crumbled digestive biscuits
- 75 grams soft unsalted butter
- 400 grams cream cheese (at room temperature)
- 240 grams lemon curd (at room temperature) (I used reduced sugar lemon curd)
- 725 grams mixed berries
- Process the biscuits and the butter to a sandy rubble and press into the sides and bottom of a deep-sided fluted tart tin approx. 25cm diameter x 4–5cm deep / 10inch diameter x 2 inches deep with a loose base. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.
- In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread into the bottom of the chilled tart tin, covering the base evenly.
- Arrange the fruit gently (so it doesn’t sink in too much) on top of the lemony cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
- Place the tart in the fridge, preferably overnight, though for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily.