you can use the pastry cream in my lemon meringue cake recipe. You can also just leave out the lemon for a totally basic classic pastry cream: http://food52.com/recipes/12445_converted_bestever_lemon_meringue_cake
Another idea if you are pressed for time: mascarpone cheese sweetened with sugar, honey, or maple or agave syrup. Pour into blind baked tart shell, and top with friuts. Allow the filling to harden a bit in the fridge before serving.
If you don't have time for a curd or cream to set, try a softened brick of cream cheese, 1/2-3/4 c. extra fine sugar, 1 T. vanilla and some citrus zest. Beat until soft and fluffy. If you don't have extra fine sugar--run/pulse it through your food processor first.
You can make a nice lime curd...zest 1 lime, 1/2 c. fresh lime juice, 1/2 t. cornstarch, 3/4 c. extra fine sugar, 6 egg yolks, 1 stick of butter-diced. whisk over medium heat--simmering--mixture will thicken in 7-9 minutes. Pour into a bowl. Add zest, allow to cool, cover with cling film and chill for at least 4 hours, overnight is best.
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