Limoncello and Lemon Cream Fruit Tart

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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!

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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.

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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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I made this for a dinner party, and the guests enjoyed it. I don't like sponge shells, so I made a crumb crust using a box and a half of ginger creme cookies and 3T. melted butter, then patted it into an 11" tart shell with a removable bottom. Baked the crust for 5 min. Cooled completely, then spread in the delicious filling, and topped with fresh raspberries. I used 8 oz.of lemon curd, 8 oz of mascarpone, and 8 oz. of cream, that I whipped and folded into the other ingredients. The Limoncello and lemon zest give it a nice fresh flavor. This isn't as dense as a cheesecake, and can be topped with a variety of fruits. Very nice finish for a summer meal.

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It's a great dessert. I did make a couple of substitutions though and it still turned out great. I had to substitute cream cheese for the marscapone, and I used puff pastry shells because I couldn't find a sponge cake. Even with those two changes, it was a hit at my house. The cream filling was heavenly and was a nice balance to the tarter flavor of raspberries. I also put a few slices of kiwi fruit on top which made it even prettier. (I left out the limoncello in the kids' but put it in the adults and was able to do that since it wasn't one sponge cake so that was nice.

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This is delicious. Many cannot find the tart shell but I learned it is a seasonal item and here in Ct. is is only sold during the summer months. I bought an extra and froze it in case I want to make it at another time.

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I made this for my son's birthday. Couldn't find the large tart shell so I used the small individual ones. Everyone really loved them! Quick, easy and delicious...right up my alley! Thanks for another winner, Rachael!

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I am an experienced baker who choose this as an extra no brainer, no fuss dessert to serve at a party.

Against my better judgment I followed the recipe to a "t". Using so much heavy unwhipped cream did not seem correct. And I was right, the cream mixture never reached the proper consistency.

Either reduce the amount of cream, whip the cream, or combine a lesser amount of cream with confectioners sugar.

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Could not find tart in PA. Looking for a good lemon sponge cake recipe to make mine own.

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I used spongecake "dessert shells" I picked up right next to the strawberries at the grocery store. I couldn't find the tart shell in Florida either. I couldn't find lemon curd so I made my own from the juice of a Meyer lemon tree that a friend has. It was very easy to make. I added more curd to the recipe and whipped the cream a little. I put the limoncello on each shell and the cream and served the fruit (separate dishes of blueberries, raspberries and strawberries and had my guests put on whatever fruit they wanted. They loved them and most of them had more that one a piece!