This cold tart represents freshness in every way. Serve it with tea or as a dessert with a glass of port.
350g digestive biscuits
75g butter, melted
400g cream cheese, room temperature
240g lemon curd, room temperature
about 18 fresh figs
Add the biscuits to a food processor and process until fine.
Add the melted butter in a thin stream with the engine running. Scrape down the mixture.
Press the biscuit mixture into the sides and bottom of a loose-bottomed cake tin of about 25cm in diameter.
Place in the freezer for about 15 minutes.
Mix the cream cheese and lemon curd and beat it by hand to soften and blend completely.
Spread the mixture into the tart base and even out.
Wash the figs and cut a cross section into each, but not cutting through.
Arrange the figs on the tart and refrigerate until you want to serve it.