Limoncello and Lemon Cream Fruit Tart

By lindybug

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

Preparation

Step 1

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.