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.
