A very thin, crisp pastry case is filled with a creamy orange flavoured filling and covered with strawberries and blueberries. A sweet fruit glaze adds the finishing touch. You can vary the fruits and berries used depending on the season.
*For Raspberry and Peach Tart, instead of the honey and orange juice, flavour cheese with 1 tsp rosewater, or to taste, and 1 tbsp caster (superfine) sugar. Replace strawberries and blueberries with 125 g (1 cup/4 1/2 oz) raspberries and 3 ripe peaches, cut into neat slices. Use melted apricot jam for the glaze.
*For Mango and Passionfruit Tart, instead of the orange zest and juice, flavour the cheese with the sieved pulp of 2 passionfruit. Replace berries with 1 large ripe mango cut into neat slices and glaze with melted apricot jam.