Easy, but dazzling Strawberry Tart
Hehehe. I'm developing a habit of giving nicknames to all of my baking-creations. I renamed this strawberry tart 'Easy, but dazzling Strawberry Tart', sounds so much more appealing and fun don't you think? The recipe is derived from Nigella Lawson's No-Fuss Fruit Tart. I've omitted and added a few ingredients. I always seem to make my own version of this recipe. I love how the recipe is interchangeable with the fruit-topping. Almost all fruit can be used. The lemony filling is absolutely LUSH and so easy to make (within minutes)! The base is a cookie-base, so there's almost no work in that too. Great when you're rushed for time, as I was today, arriving home from school to make a after-dinner dessert for a party. Rating: 5 out of 5.
Easy Strawberry Tart: adapted from 'No-Fuss Fruit Tart' by Queen Nigella
- 3 cups crumbs from digestive biscuits
- 6 tablespoons soft unsalted butter
- 1/2 teaspoon ground cinnamon
- 2 (8-ounce) bars cream cheese, at room temperature
- 1 cup lemon curd, at room temperature
- 3 cups strawberries, sliced horizontally
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
- Process the biscuits, cinnamon 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 and spread it into the bottom of the chilled tart pan, covering the base evenly. Chill again for 10 to 15 minutes.
- Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese in a decorative manner.
- 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.