Forever Nigella - No Fuss Fruit Tart

views the best pictures

Oh Nigella, it’s been a while.  Once again diverted by other things, a couple of Americans with a cake shop in Chiswick, a particularly good issue of the Good Food magazine...,  I’ve let your cakes and puddings fall out of my repertoire. But no more.

I am massively over-excited, and no, I haven’t been reading 50 Shades of Grey.

The exciting thing(s) that has(ve) happened is that (1) I am making a pudding to take to a BBQ tomorrow evening, (2) the Forever Nigella event this month is ‘Sizzling Summer’ and (3) I have managed to co-ordinate so that I can finally take part.

If you’ve read my blog before, you may have been aware that Nigella is where it all started for me. How to be a Domestic Goddess was myunlikely saviour in times of real crisis. I love her recipes, and her books - which are real books to read as well as great recipe books. I’ve come across the Forever Nigella event before and never managed to get myself organised enough to contribute, so I am very pleased to have got in there this month.

The July event is hosted by Amy at Cooking, Cakes andChildren for Sarah from Maison Cupcake

I know you’re all dying to know what I’m making, so hear it is: No Fuss Fruit tart from Kitchen. Kitchen has been one of my favourite Nigella books. I love Domestic Goddess and I always turn to Feast if I’m thinking of something special, but Kitchen, full of fantastic and easy family food is really a winner. However, until now, I have majored on the main courses (although I’ve made the Blondies several times - try replacing 50g of the oats with dessicated coconut), but I will be investigating the dessert sections more thoroughly in future.

I followed the recipe from the book, and you can find it on the BBC website here. This is the kind of recipe that I LOVE Nigella for – it looks amazingly fabulous, but it is just dead quick and easy, although you do need to make it at least 4 hours in advance.

The tart case is basically butter and digestive biscuits whizzed together into crumbs

and pressed into a tart tin.

The filling is a mixture of lemon curd and Philadelphia (stop drooling now) which you spread into the bottom of the biscuit case:

And you top it all off with a delightful mixture of summer fruits (I used raspberries, blackberries, strawberries and blueberries).

 Now the only question is whether it will make it till tomorrow evening.