Don’t feel obliged to use the fruit as listed in the ingredients – use any that you fancy for this wonderful, easy and crowd-pleasing pud.
3 1/4 cups graham cracker crumbs (27 sheets)
6 tbs. softened butter
16 oz. cream cheese, at room temperature
1 cup lemon curd, at room temperature
1 cups blueberries
1 cup blackberries
1 cup raspberries
2/3 cup red currants or pomegranate seeds
1 – 1 1/2 small strawberries
Combine the cracker crumbs with the softened butter in the food processor to make a sandy rubble. Press into the bottom and up the sides of a deep, loose-bottomed 10″ fluted tart pan. Place in the freezer for 10-15 minutes.
In a clean food processor bowl, combine the cream cheese and lemon curd (or mix by hand) and spread into the bottom of the chilled tart pan, covering the base evenly.
Arrange the fruit gently on top in a decorative manner, leaving some of the strawberries unhulled with their picturesque stalks, if you like.
Place the tart in the fridge, preferably overnight, or for at least 4 hours. It needs to get properly cold to unmold and slice easily.