Limoncello and Lemon Cream Fruit Tart

• 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

1. Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur.
2. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine.
3. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.

storebought sponge cake tart shell, liqueur, heavy cream, mascarpone cheese, lemon curd, raspberries, blackberries, lemon zest, very

Taken from www.foodnetwork.com/recipes/rachael-ray/limoncello-and-lemon-cream-fruit-tart-recipe2.html (may not work)