Preheat oven to 350°F.

Place 12 crumbled graham crackers into a food processor with 1/4 cup granulated sugar.

Process until fine crumbs are formed.

Add 7 tablespoons melted butter and pulse until combined. Transfer graham cracker mixture to an 8-inch or 9-inch tart pan with removable bottom. Press graham cracker mixture into the bottom and up the sides of the pan.

Bake 10 minutes. Allow tart shell to cool to room temperature.

Pour 1 ¼ cups heavy cream into a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.

Whisk until cream becomes foamy. Add 1 cup powdered sugar and vanilla extract. Whisk until stiff peaks form. Set aside whipped cream.

Place 6 oz mascarpone and 12 oz lemon curd into a food processor. Process to smooth and creamy.

Add mascarpone mixture to whipped cream and fold gently until combined. Do not over mix.

Spoon whipped cream mixture into tart shell and spread the top smooth. Refrigerate about 2 hours or up to overnight.

When ready to serve, decorate with fruit in the desired design.

Serve tart immediately and store any leftovers in the refrigerator.