I live in Italy so I wanted to give the recipe an Italian twist. I made the lemon curd and mixed it with ricotta instead of cream cheese, as that's often used here for sweet pastries. Figs are everywhere at the moment so I thought they would work well with raspberries and honey coated almonds! I only have a spring form tin which sadly meant the biscuit didn't hold in place as well as I would have liked, but looking forward to tasting it and sharing it with friends.
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