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No-Fuss Fruit Tart

by . Featured in KITCHEN
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Introduction

This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.

This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.

No-Fuss Fruit Tart
Photo by Lis Parsons

Ingredients

Serves: 8-10

Metric Cups
  • 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
  • 3¾ cups crumbled graham crackers
  • 6 tablespoons soft unsalted butter
  • 16 ounces cream cheese (at room temperature)
  • 1 cup lemon curd (at room temperature)
  • 4 ounces blueberries
  • 4 ounces blackberries
  • 4 ounces raspberries
  • 4 ounces red currants (or pomegranate seeds)
  • 4 ounces small strawberries

Method

  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 4–5cm 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 just 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 cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
  4. Place the tart in the fridge, preferably overnight, though 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.
  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 4–5cm 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 just 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 cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
  4. Place the tart in the fridge, preferably overnight, though 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.

Tell us what you think

What 3 Others have said

  • I have just finished making this..i substituted the lemon curd with 200g of toblerone chocolate melted (wickedly sinful I know) and covered the top with almond slivers...and i must say YUM!

    Posted by floraldelights on 3rd November 2013
  • An absolute gem of a recipe. Tried this today as I needed to make a quick dessert for family coming other, and didn't have the time or patience to bake a cake. So simple, so incredibly quick (I didn't follow the 4-hours-to-set instruction and instead put the tart in the 0 compartment of my fridge, which worked a treat) and the family loved it! My mother in law even had two slices, which was shocking and fantastic. I'm so thrilled. Admittedly, I couldn't find berries to top this beauty with (well I could, but they were extortionately priced), so instead substituted the magenta fruit for citrussy green kiwi and passion fruit pulp - it tasted a treat! Also, I don't own a fluted tart tin so used a springform cake tin and worked really well - although it did give the tart the look of a cheesecake... HIGHLY RECOMMEND THIS! Can't wait to make it again with different fruit and maybe some orange/lime curd next time...

    Posted by meltembk on 26th October 2013
  • Can't wait to make this, I saw this on TV watching Nigella with mum. My husband will definitely love it :)

    Posted by KatyJegs on 28th December 2013
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