Limoncello and lemon cream fruit tart

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy
1 shop-bought sponge cake tart shell, 30cm diameter, available in produce or bakery departments
50ml chilled limoncello liqueur
250ml double cream
250g mascarpone cheese
80ml lemon curd
250g raspberries
250g blackberries
2 tsp lemon zest
Handful of very thinly sliced mint leaves
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.

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