Limoncello And Lemon Cream Fruit Tart - cooking recipe

Ingredients

1 sponge cake, tart shell 12-inch store-bought
2 ounces chilled limoncello
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberry
2 teaspoons lemon zest
2 tablespoons very thinly sliced mint leaves

Preparation

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.