Name: Limoncello and Lemon Cream Fruit Tart
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 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

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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Mmm Sounds Good

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Total:: 15 min
Prep:: 15 min

Yield:: 6 servings

Level:: Easy

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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Limoncello and Lemon Cream Fruit Tart

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