Limoncello and lemon cream fruit tart

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Ingredients

  • 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

Use imperial measurements

Method

How to make Limoncello and lemon cream fruit tart

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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