Why Was The Base Of My No-Fuss Fruit Tart So Crumbly?

Our answer

Nigella's No-Fuss Fruit Tart (from KITCHEN) is fabulously easy to make as it has a biscuit (cookie) crumb base instead of a pastry crust and the filling is a simple combination of lemon curd and cream cheese.

The crumb base is made with digestive biscuits, so if you have used another type of biscuit then you may need to add a little extra butter. But if using digestives and making the tart crust in a food processor, then the butter should be very soft so that it blends easily into the crumbs. The butter should be soft enough that it would spread easily on a slice of fresh bread. If the butter is too firm then it may be easier to melt the butter first and add it to the processor along with the biscuits. If you are making the base without a food processor then again the butter needs to be very soft or you may find it easier to melt the butter first. You should also press the crumb base fairly firmly into the tart tin and you may find it helpful to use the base and edges of a straight-sided glass (or a US measuring cup) to help press the crumbs firmly into the edges of the tin.