Limoncello and Lemon Cream Fruit Tart
Serve for dessert with Sausage and Fish One-Pot.
- 1 store-bought sponge cake tart shell, 12-inch diameter, available in the 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 mint leaves, very thinly sliced
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.