This fruit tart truly is no fuss to make. It only takes 20 mins to throw together and yet makes an impressive guest at parties. We particularly enjoy that you can top it with any summer fruit, so you can adapt it to what’s in season at the time.
Our tester, Anne, recommended only one adaptation: melting the butter to stir into the biscuit mix makes it less crumbly and easier to serve. She tested the recipe as a mini and a larger version with the same yummy results.
Nigella’s no fuss tart is one of her five top desserts featuring strawberries on her website.
Ingredients
- 375 g crumbled digestive biscuits
- 75 g melted unsalted butter
- 400 g cream cheese (at room temperature)
- 240 g lemon curd (at room temperature)
- 625 g fresh summer fruit such as strawberries, raspberries, blackberries, etc
Directions
- Process the biscuits and the melted butter and press into the sides and bottom of a deep-sided fluted tart tin approx. 25cm diameter x 4–5cm deep deep with a loose base. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.
- Process the cream cheese and lemon curd in the processor or 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 cream cheese in a decorative manner, leaving some of the strawberries unhulled, with their picturesque stalks attached.
- Place the tart in the fridge, for at least 4 hours (preferably overnight). It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily.
A tantalizing slice of the larger size berry tart.
Fruit tarts are a perfect way to enjoy summer fruit at any stage of the season.
