• 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


  • STEP 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.
  • STEP 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.
  • STEP 3
    Arrange the fruit gently so it doesn't sink in too much on top of the lemony cheese.
  • STEP 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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