Limoncello and Lemon Cream Fruit Tart

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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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


  1. 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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