Oaty Biscuit Base
Blitz in a processor (with a blade) for 10- 15 seconds. Press onto a cake tin lined with silicone baking paper.
Cook for about 12-15 minutes (at about 175o C ) or until golden brown. Allow to cool while making the lemon topping.
Lemon Mousse Topping
Whisk the milk and the cream cheese together in a bowl until light and airy.
Whisk in the lemon and zest, which thickens the mixture.
Put on the cooled base and chill for 2 hours.
Decadent Fruit Topping
Warm the conserve a little to make it runny. Then stir in the fruit so it gets coated. Allow it to cool before adding it on top of the chilled lemon mousse, or serve it in a separate bowl.