This is perhaps one of the most useful puddings you can have in your repertoire. There is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption. You will need one fluted, loose-bottomed tart tin approximately 25cm/10in in diameter and 5cm/2in deep.
375g/13oz digestive biscuits
75g/3oz softened unsalted butter
400g/14oz cream cheese, at room temperature
240g/8½oz ready-made lemon curd, at room temperature
125g/4oz fresh blueberries
125g/4oz fresh blackberries
125g/4oz fresh raspberries
125g/4oz fresh redcurrants or pomegranate seeds
125g/4oz fresh small strawberries, half hulled, half stalks intact
Process the biscuits and the butter to a sandy rubble in a food processor, then press the mixture into the sides and bottom of the tart tin. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.
Clean the bowl of the food processor, then process the cream cheese and lemon curd and spread it into the bottom of the chilled tart tin, covering the base of the tart evenly. (Alternatively, just mix the cream cheese and lemon curd together by hand.)
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.
Place the tart in the fridge for at least 4 hours, or preferably overnight. It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily.
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