In Nigella fashion, I used the recipe for her "No Fuss Fruit Tart" as a guideline and adapted it with things I had in my own kitchen. Instead of the digestive biscuit base, I used ginger cookies. I made the lemon curd from scratch using Nigella's passionfruit curd recipe and replaced 8oz of the cream cheese with mascarpone. For the topping, I used fresh summer peaches from the tree in our backyard and dotted the peaches with blackberries and blueberries. We can't wait to dive in tonight for dessert!
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more entriesYour comment has been submitted.