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Member recipe

Summer fruit lemon tart

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Serves 8

Delicious summer tart

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  • 375 grams crumbled digestive biscuits
  • 75 grams soft unsalted butter
  • 400 grams cream cheese (at room temperature)
  • 240 grams lemon curd (at room temperature)
  • 125 grams blueberries
  • 125 grams blackberries
  • 125 grams raspberries
  • 125 grams redcurrants (or pomegranate seeds)
  • 125 grams small strawberries


    1. 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 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.
    2. In a clean processor bowl, process the cream cheese and lemon curd or mix by hand and spread into the bottom of the chilled tart tin, covering the base evenly.
    3. Arrange the fruit gently so it doesn't sink in too much on top of the lemony cheese.
    4. Place the tart in the fridge overnight or 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.

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