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Limoncello and Lemon Cream Fruit Tart


  • 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.