Entertaining would throw my Mother into a fit of panic. This panic would encompass all living creatures…all rooms would be spring cleaned , rugs vacuumed, fridge cleaned out and even the poor dog, had to be washed and brushed. That is why dad would invite people along for a casual “cup of tea” and a sip his home made sherry ( always dangerous). At these times Mum would need to go to her sparse store cupboard and whip open a a boxed cheesecake that required no cooking, in Australia , when I was a girl they were a new entertaining sensation. (We had only just shaken the shackles of old England to come up with our very own ideas…. it even had a very tropical pack of Pineapple topping for a finishing flourish) This was Mums go to dessert …..poor Mum. ( and poor Dad after they left).
During the hot months of summer this kind of no bake cheesecake is of course a great idea. If I had known how easy it was to make without the aid of a packet when I was a child….. well then that would have been a different story wouldn’t it? I recently watched the voluptuous Nigella Lawson throw together a similar tart/ cheesecake using lemon curd. I developed this rather tasty version with berries and a lot less licking of my fingers while looking at the camera. Give it a try as the berries appear and the temperature rises. 
Summer Berry Tart
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
Description
This refreshing no-bake tart combines a creamy white chocolate and lemon filling with a crunchy biscuit crust, topped with vibrant summer berries.
Ingredients
Crust
- 250 gm ( 8 oz)pkt Granita biscuits
- 80gm ( 3 oz) soft unsalted butter
Filling
- 1 x 250 gm (8 oz ) cream cheese, left out to warm while start making the tart
- 150gm ( 5.3oz) white chocolate (not vegetable based melts )
- 200ml ( 7 oz) thickened cream (at least 35% butterfat)
- Very fine Zest of 2 lemons and up to 60ml lemon juice ( 3 Tablespoons)
- Berries, 1 punnet of strawberries,blueberries and mulberries. You can use raspberries or any other berry you like
Instructions
- Place the Granita biscuits in a food processor and pulse until they form fine crumbs. Add the soft unsalted butter and process until the mixture resembles wet sand.
- Press the biscuit mixture into the base of a tart pan with a removable bottom, ensuring an even layer. Place in the refrigerator to chill while preparing the filling.
- In a small saucepan, heat the heavy cream until just about to simmer. Remove from heat and add the white chocolate, stirring until completely melted and smooth. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the melted white chocolate mixture, beating until well combined.
- Add the lemon zest and lemon juice to the cream cheese mixture, and mix until incorporated.
- Pour the filling into the prepared tart crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
- Before serving, arrange the mixed fresh berries on top of the tart. Dust with powdered sugar for a finishing touch.
Notes
This tart needs time to set in the fridge, so prepare it the night before or in the morning for dinner. You can substitute Granita biscuits with any digestive biscuits. Use any combination of berries you like. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 180
- Fat: 30
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 45
