Do you have any suggestions for making the filling for the No-Fuss Fruit Tart lighter?
Nigella's No-Fuss Fruit Tart (from Kitchen and on the Nigella website) has a biscuit crumb base that is filled with a combination of lemon curd and cream cheese. The sharp/sweet lemon curd helps to cut the richness of the cream cheese. To make the filling lighter in terms of reducing fat then you should be able to use a reduced fat or low fat cream cheese instead of the full fat type. We haven't seen a reduced fat version of lemon curd to buy. If you make a low fat version then just check that it is not too runny before you use it, as it may affect how the filling sets in the fridge.
To lighten the filling in terms of texture it would be possible to incorporate whisked egg whites (though please note that that as these would be uncooked filling may not then be suitable for those with weakened immune systems, such as the young, the old and pregnant women) or even replacing some of the cream cheese with whipped cream. However as we have not tried either of these versions of the fillings we regret that we are unable to advise on exact quantities.