No Fuss Fruit Tart
dazzler of a tart, and enormous pleasure to be derived from its consumption.”
My, my, my, my, MY! I can't tell you how much I love this tart or how easy it is to make. Let me start off by saying that anyone can make this. A quick, no-bake recipe that gives the most sophisticated taste. The lush, vivid fruit colors are enough to make me shiver during a hot Summer month. Nigella, I bow down. Rating: 5 out of 5.
No-Fuss Fruit Tart: Nigella Lawson - Nigella's Kitchen
- 27 sheets graham crackers or digestive biscuits (3 cups crumbs)
- 6 tablespoons soft unsalted butter
- 2 (8-ounce) bars cream cheese, at room temperature
- 1 cup lemon curd, at room temperature
- 4 ounces blueberries (1 cup)
- 4 ounces blackberries (1 cup)
- 4 ounces raspberries (1 cup)
- 4 ounces red currants or pomegranate seeds (⅔ cup)
- 4 ounces small strawberries (1 to 1 ½ cups)
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
- Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes.
- In a clean processor bowl, process the cream cheese and lemon curd (or just mix by hand) and spread it into the bottom of the chilled tart pan, 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.
- Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.