Fruit tart

Ingredients:

• 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.

Preparation:

1. 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.
2. 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.
3. 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.