Fruit tart

Votes: 1

All you need to do is break up the graham crackers in advance, about a day in advance, and prepare the crust (saving one meal is my go-to for optimization). Then combine the lemon curd and cream cheese and use the resulting mixture to grease a graham cracker-crumbled pan. I use store-bought lemon curd in this recipe, but even if it's jarred, it should still be good quality. When you whip it with the cream cheese, which should be at room temperature, the jarred lemon curd should be the same. The result is a layer of frosting like a cheesecake: light, lemony, and sweet.

I used to add the berries to the cream layer almost at the last minute, but then I realized that the leftover pieces from a party still looked appealing, even after a night in the fridge, so now I finish assembling the container in advance. But if you prefer to add the fruit closer to serving, I completely understand.

Don't take the order of the berries too literally. Any combination of berries (and, of course, other fruits) will do just fine. You can also use smaller quantities and decorate the tart surface less extravagantly.

Time: 25 minutes plus setting time
Complexity: easily
Servings: 8 - 10

This is perhaps one of the healthiest desserts on your regular menu. Not that dessert is meant to be healthy—dessert exists solely for pleasure. However, preparing dinner is still necessary, even when time is tight, and it should also be a pleasure. And what a wonderful combination: incredibly little work to prepare this deliciously berry tart and the sheer pleasure of devouring it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

400 g of cream cheese at room temperature
375 gr. whole grain crackers flour (1.5 cups of crumbs)
6 tbsp softened butter
1 cup lemon curd, room temperature (custard made with lemon juice)
550 g of fruit (110 g each of blueberries, bilberries, raspberries, red currants or pomegranate seeds, small strawberries or cherries)
Tart tins with 5cm wavy edges.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crackers, cream cheese, cream, blueberry, blueberry, raspberry, currant, pomegranate, strawberry, cherry

Cooking the dish according to the recipe:

In a food processor, pulse whole-grain crackers with butter until they form shortbread crumbs. Place in a tart pan with high, rippled edges and press into the bottom and sides. Freeze or refrigerate for about 10-15 minutes.
In the clean bowl of a food processor, pulse the cream cheese and lemon curd (or simply mix by hand) and spread into the bottom of a chilled tart pan, covering the bottom in an even layer.

Carefully arrange the fruit (be careful not to let it sink too deeply into the cream) on top of the lemon-cream layer for a beautiful display. Leave a few strawberries or cherries with their stems attached for an even more colorful look.

Place the tart in the refrigerator, preferably overnight or for at least 4 hours. It needs to be well chilled so that the pie sets well and does not crumble when slicing.

Tips for preparing in advance: The tart can be made up to 1 day in advance. Cover it loosely with plastic wrap or aluminum foil, being careful not to crush the filling, and refrigerate. It will keep for up to 4 days.

Freezing tip: A tart without fruit filling can be frozen for up to 3 months if it's made with regular cream cheese. However, keep in mind that it may run when defrosted, so it's not ideal for this purpose.

Freeze the uncovered tart until firm, then wrap it (right in the pan) in a double layer of plastic wrap and a layer of aluminum foil. To defrost, unwrap the tart, cover loosely with plastic wrap, and refrigerate overnight. Garnish and serve as directed.