a fruit tart for a summer’s day

CREAM CHEESE FRUIT TART

For the base:

375g digestive biscuits

75g softened unsalted butter

(http://www.nigella.com/recipes/view/no-fuss-fruit-tart)

Cream cheese filling:

400g cream cheese, at room temperature

400ml whipping cream (sweetened)

1 tsp vanilla paste

3-4 tbsp elderflower cordial

Fresh raspberries, redcurrants, blueberries, gooseberries and strawberis, approximately 70g of each

Mix cream cheese, vanilla extract and elderflower cordial in a bowl. In another bowl whip the cream. Combine these two together and place the mixture on top of the base and smooth with a cake knife or spatula. Arrange the fruits on top and put the tart in the fridge overnight.

THIS IS JUST WHAT YOU WANT AT THE END OF A MEAL