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.
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By dbaudi
on April 17, 2012
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I've made these a couple of times, skipped using the Limoncello and just used lemon juice. The cream filling is completely delicious! Also very easy to scale up, brought the individual sponge cakes to a pot luck, so yummy!
By pmj394345_12497521
Middletown, NJ
on July 29, 2011
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Made this after a barbeque during our recent heat wave. Lemon flavors were delicious and refreshing. Didn't have heavy cream on hand so I substituted half as much 1/2 and 1/2. Texture was fine. Also, used the individual sponge cakes so we were able to make fresh servings again the following day. My family loved it and I will make this again.
By killernutreba
Iowa City, IA
on July 13, 2011
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I used this recipe as inspiration and made something really yummy! I used hazlenut coffee liqueur instead of lemon. Then, I mixed Nutella into the cheese and cream in place of the lemon curd. It used a lot more than a 1/3 cup for the flavor to come through. Almost the whole 13oz jar. Lastly, I topped with chocolate chips! I thought raspberries would be good, also. Or almost anything really.
I used four mini tarts that I found next to the strawberries, and I think adding so much Nutella made much more filling than intended. I should have bought more tarts.
Very delish!
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