| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 465 |
| Total Fat | 37 g |
| Saturated Fat | 19 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 110 mg |
| Sodium | 296 mg |
Reviews
I went with my instincts and didn’t add any of the cream to the lemon curd mixture. I liked the taste and texture as it was without it and found it mounded nicely into the tart shell. I was hoping to avoid the problems some of the other reviewers reported.
I though the recipe was good, the filling was yummy however, the fruit sank as soon as I placed it on top of the mixture. It needed to be thicker. Otherwise a tasty dish.
This is an excellent recipe. Everyone always loves it from the kids to the grandparents. If you cannot find the tart or if you are trasporting it to a function, use pound cake cut up and layer the recipe in a trifle dish. Soooo good!
Amazing!! I made it for a party and everyone loved it! They all asked for the recipe! I made it without alcohol and they were great!
Delish!!! For those who had trouble locating the tart shell, this is a seasonal item in the grocery store. They don’t sell them all year. Summertime is best. I bought a couple and put them in the freezer for later. Peg
Loved this dessert. Couldn’t find the large tart, so broke up pieces of small tarts and layered in a parfait dish with the fruit and cream sauce. Very pretty. Used electric mixer on slow speed to beat cream sauce, too lumpy with whisk.
Did not care for this at all. The ingredients rocked, but the final product was drippy and messy. As a longtime baker, I know enough to follow a new recipe to the “t”. My instincts suggested less heavy cream, or to whip the cream first. But again, followed this recipe to a ‘t’. Now I know why RR does not consider herself a baker.
I made this for a dinner party this past weekend and it was so yummy. I also could not find the large tart so I used individual ones, I also needed to make some nonalcoholic so I took a can of frozen lemonade and let it thaw and added just a splash of water to dilute it. I almost liked that one better, it was very lemony and tart. Both varieties were a hit!
This recipe was amazing. It was so simple, fast and tasted great.