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.
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.
Arrange the fruit gently so it doesn't sink in too much on top of the lemony cheese.
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.