Limoncello and Lemon Cream Fruit Tart

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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