Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

No Fuss Fruit Tart

Recipe by Nigella Lawson from Nigella Kitchen

Pin It

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.

Serves 8 to 10

Ingredients

375g digestive biscuits
75g soft unsalted butter
2 x 200g packets cream cheese, at room temperature
1 x 240g jar lemon curd, at room temperature
125g blueberries
125g blackberries
125g raspberries
125g redcurrants or pomegranate seeds
125g small strawberries
1 x fluted tart tin approx. 25cm diameter x 4–5cm deep with loose base

Measurement Conversion Calculator

Method

Process the biscuits and the butter to a sandy rubble and press into the sides and bottom of a deep-sided fluted tart tin. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.
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.
Arrange the fruit gently (so it doesn’t sink in too much) on top of the lemony cream cheese in a decorative manner (see right), leaving some of the strawberries unhulled, with their picturesque stalks attached.
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.

No Rating

Notes & Tips

make ahead note The tart can be made 1 day ahead. Cover loosely with clingfilm or foil, being careful not to press on the filling, and refrigerate. Will keep for around 4 days.
freeze note The tart, without fruit topping, can be frozen for up to 3 months if made with full-fat cream cheese, but be warned it may “weep” on defrosting so is not ideal for freezing. Open-freeze tart until firm, then wrap (still in its tin) in double layer of clingfilm and layer of foil. To defrost, unwrap and cover loosely with clingfilm then defrost overnight in fridge. Decorate and serve as directed in recipe.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

What do you think?

Carol196 February 2011

A family favourite.

Reply to this comment | Report abuse
muppy February 2011

i made this, so easy and delicious

Reply to this comment | Report abuse
Ann Salisbury December 2010

What a great recipe, so easy we love it!

Reply to this comment | Report abuse
Cheryl Commazzetto December 2010

Love this recipe easy to make and a gr8 one for Christmas

Reply to this comment | Report abuse
Linda Mackay December 2010

Absolutely divine and so easy to make,this one is going on the xmas table this year 2010

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: