Limoncello and Lemon Cream Fruit Tart (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
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.
|
|