Limoncello and Lemon Cream Fruit Tart

Limoncello and Lemon Cream Fruit Tart

Recipe courtesy Rachael Ray

Prep Time:

15 min

Inactive Prep Time:

hr min

Cook Time:

hr min

Level:

Easy

Serves:

6 servings

Ingredients

1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or
bakery departments
2 ounces chilled limoncello liqueur
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberries
2 teaspoons lemon zest
2 tablespoons very thinly sliced mint leaves

Directions

Remove the tart cake from the
packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream,
mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries,
lemon zest and mint.