An extremely easy no bake dessert that looks like you’ve been slaving away in the kitchen 🙂
375g crumbled digestive biscuits
75g soft unsalted butter
400g cream cheese (at room temperature)
240g lemon curd (at room temperature)
125g small strawberries
1. Process the biscuits and butter to a sandy rubbles and press into the sides and bottom of a deep sided fluted tart tin approx 25cm in diameter and 4-5cm depth with a loose base. Place in the freezer (or fridge if that is not possible) for 10-15 mins.
2. 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 and spread evenly.
3. Arrange the fruit gently (so that it doesnt sink in too much) on top of the lemony cheese in a decorative manor.
4. 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.