Heat the oven to 180C/350F/Gas 4.
Butter four 9 cm (3 1/2 inch) tart tins with loose bottoms.
Put the icing sugar, flour and softened butter into a food processor and combine until you have a dough. Divide the dough into four and press into the tart tins ensuring the pastry goes up the sides. Prick the pastry. Put the tins onto a baking sheet and blind bake for 8-10 minutes. Remove the paper and the beans and bake for a further couple of minutes until the pastry is set and lightly brown. Remove from the oven and allow to cool.
With an electric whisk beat the cream cheese until smooth and creamy. Add two tablespoons of the lemon curd and whisk, then with a spatula fold in the remaining lemon curd. Fill the cooled pastry cases and leave in the fridge until ready to serve.
When you want to serve them, remove from the fridge and add the fruit topping of your choice.