Limoncello & Lemon Cream Fruit Tart

Name: Limoncello & Lemon Cream Fruit Tart
Yield: serves 6
Ingredients: 1 (12-inch) store-bought sponge cake tart shell, available in the produce or bakery section; 2 ounces chilled limoncello liqueur; 1 cup heavy cream; 1 cup mascarpone cheese; 1/3 cup lemon curd; 2 teaspoons grated lemon zest; 1/2 pint raspberries; 1/2 pint blackberries; 2 tablespoons fresh mint leaves, very thinly sliced

December 9, 2011

Recipe information

Yield
serves 6

Ingredients

1 (12-inch) store-bought sponge cake tart shell, available in the produce or bakery section

2 ounces chilled limoncello liqueur

1 cup heavy cream

1 cup mascarpone cheese

1/3 cup lemon curd

2 teaspoons grated lemon zest

1/2 pint raspberries

1/2 pint blackberries

2 tablespoons fresh mint leaves, very thinly sliced

Preparation

Remove the tart shell from its packaging and place on a cake plate. Douse the cake with the limoncello. Whisk or beat together the cream, mascarpone cheese, lemon curd, and lemon zest in a large bowl to combine. Fill the tart shell and top with the berries and mint.

Rachael Ray's Look + Cook