RECIPE

Limoncello and Lemon Cream Fruit Tart

Serve for dessert with Sausage and Fish One-Pot.

Ingredients

  • 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

Preparation

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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