The Easiest Fruit Tart

Ingredients:

3 cups of graham crumbs (or 27 pcs of graham crackers)
6 tbs soft unsalted butter
2 - 8oz bars cream cheese at room temperature
1 jar of lemon curd at room temperature
1 cup blueberries
1 cup blackberries
1 cup raspberries
1 cup red currants or pomegranate seeds
1 cup small strawberries
1 loose bottom 10 inch fluted tart pan, 2 inch deep


Method:

Process the crackers if not using crumbs and add 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 in the freezer or refrigerator for about 10 to 15 mins.

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 deocrative 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 tatrt to be unolded and sliced easily.



Enjoy !!