Cut the tart into 10 equal size servings. Garnish with
the fresh berry compote a mound of whipped cream and
chiffonnade of fresh mint.
ingredients
Crust
Filling
Topping
directions
Press the crust mixture into the bottom of the spring
form pan and bake at 350F for 10 minutes. Set aside and let
cool.
While the crust is cooling, fluff the cream cheese and
icing sugar in mixer with the paddle attachment on medium high
speed. Add the lemon curd and blend well. Remove the mixture
to a large mixing bowl and set aside.
Whip the cream with the whisk attachment until stiff
peaks.
Fold the cream into the lemon cheese mixture, then pour
over the cooled crust, Wrap in plastic wrap and chill for 2
hours.
Cleaned and quarter the berries. Place 1/2 of the
berries in a blender or food processor and puree with the sugar
and lime juice. Pass the puree though a fine mesh strainer to
remove the seeds. Stir in the quartered berries to create your
topping.