This is my absolute go-to recipe when I want to bake something to take to a party but am limited on time. Better still, you don’t need to go near an oven. The ingredients are not especially cheap, but I think the convenience makes up for that.
Another great thing about this recipe is that it’s easy to adapt, by mixing up the fruit you top it with, or the type of fruit curd used (Waitrose sell a lovely orange curd that I’m quite partial to).
If anyone in your party is gluten intolerant, this can easily be made gluten free too by using special gluten free digestive biscuits, which many supermarkets now stock.
This is based on a recipe by Lucas Hollweg published in the Times several years ago, so all credit for the idea goes to him.
250 g digestive biscuits
110 g sunflower spread, melted
250 g marscapone
175 g lemon curd (Tiptree is always my favourite)
Raspberries to top
21 cm diameter loose bottomed flan tin
Step 1. Put the biscuits in a ziplock food bag (or similar) and bash into crumbs. You can also do this in a food processor if you can be bothered to wash it up afterwards. (I can’t!)
Step 2. Stir the melted sunflower spread into the biscuit crumbs, mix and then transfer into the tart tin and press down well. I like to do it so the crumbs come up the edge of the tin a bit like a real pastry case, but it’s up to you.
Step 3. Pop the case in the fridge for approximately 45 minutes for it to set.
Step 4. Stir the lemon curd and marscapone together in a bowl and then spread the mixture into the tart case.
Step 5. Top with fruit and keep relatively chilled until serving.