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1
Melt stick of butter in the microwave (20-30 seconds on high).
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2
Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
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3
Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
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4
Put the crust shell into the refrigerator to set up while you construct the fillings.
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5
In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
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6
Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
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7
Fold in the remaining cream mixture until combined, and set aside.
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8
Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
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9
In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
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10
Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
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11
Spread berries over top of the custard mixture, pressing into place.
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12
Wrap the tart in plastic wrap until ready to serve.
