Limoncello & Lemon Cream Fruit Tart

• 1 (12-inch) store-bought sponge cake tart shell, available in the produce or bakery section
• 2 ounces chilled limoncello liqueur
• 1 cup heavy cream
• 1 cup mascarpone cheese
• 1/3 cup lemon curd
• 2 teaspoons grated lemon zest
• 1/2 pint raspberries
• 1/2 pint blackberries
• 2 tablespoons fresh mint leaves, very thinly sliced

1. Remove the tart shell from its packaging and place on a cake plate.
2. Douse the cake with the limoncello.
3. Whisk or beat together the cream, mascarpone cheese, lemon curd, and lemon zest in a large bowl to combine.
4. Fill the tart shell and top with the berries and mint.

shell, liqueur, heavy cream, mascarpone cheese, lemon curd, lemon zest, raspberries, blackberries, mint

Taken from www.epicurious.com/recipes/food/views/limoncello-lemon-cream-fruit-tart-377560 (may not work)