Limoncello and Lemon Cream Fruit Tart

READY IN: 15mins
Recipe by VctrnRse

I haven't tried this, but Rachael Ray just fixed it on her 30-minute meals show and it looks delicious!

Top Review by WiGal

Dee-lish! I chose to buy the individual sponge cakes b/c I wanted to have the rest for next day. Not too sure that the sponge cake would be my preference next time, think I would prefer something more crisp but don't know how the limoncello would work? I used blueberries and strawberries as store did not have raspberries, but raspberries and blackberries would be more eye appealing. I altered it a bit. I set out the mascarpone so it would get to room temperature. I whipped the cream. Mixed the mascarpone, lemon curd, and zest THEN I folded that into the whipped cream. I did increase the lemon curd to about 3/4 cup b/c I wanted to taste the lemon. I cut the mint very small-reduced amount-mint goes a long way. Wonder about drizzling the limocello over the top? I am going to freeze our leftover filling-pretty sure it would work. Will be adding this to Cooking for Two cookbook. Thanks VctrnRse, I will definitely be adding this to my company's coming collection.

Ingredients Nutrition


  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.

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