Best 2 Limoncello And Lemon Cream Fruit Tart Recipes
Indulge in a delightful culinary journey with our Limoncello and Lemon Cream Fruit Tart, a masterpiece that tantalizes your taste buds with its vibrant citrus flavors and creamy texture. This exquisite tart features a crisp and buttery crust, filled with a luscious lemon cream and topped with an array of fresh fruits, all perfectly complemented by a drizzle of Limoncello syrup. For those who prefer a classic dessert, our Lemon Cream Fruit Tart offers a burst of zesty lemon flavor, featuring a creamy filling and a variety of fresh fruits atop a flaky crust. Both tarts are easy to make, promising an unforgettable dessert experience that will leave you craving for more.
Let's cook with our recipes!
LIMONCELLO AND LEMON CREAM FRUIT TART
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
LIMONCELLO AND LEMON CREAM FRUIT TART
I haven't tried this, but Rachael Ray just fixed it on her 30-minute meals show and it looks delicious!
Provided by VctrnRse
Categories Tarts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Tips:
- To make the Limoncello Custard, whisk together the egg yolks, sugar, cornstarch, and salt in a medium bowl until smooth. In a medium saucepan, bring the milk, cream, and lemon zest to a simmer over medium heat, stirring constantly.
- Slowly whisk the hot milk mixture into the egg yolk mixture until well combined. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in the Limoncello and butter until melted and smooth.
- To make the Lemon Cream, whisk together the egg yolks, sugar, cornstarch, and salt in a medium bowl until smooth. In a medium saucepan, bring the milk, cream, and lemon zest to a simmer over medium heat, stirring constantly.
- Slowly whisk the hot milk mixture into the egg yolk mixture until well combined. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in the lemon juice, butter, and vanilla extract until melted and smooth.
- To assemble the tart, preheat the oven to 350°F (175°C). Press the cookie crumbs into the bottom of a 9-inch tart pan with removable bottom. Bake for 10-12 minutes, or until golden brown. Let cool completely.
- Pour the Limoncello Custard into the cooled tart shell. Refrigerate for at least 4 hours, or overnight.
- Before serving, top the tart with the Lemon Cream. Garnish with fresh lemon slices and Limoncello zest. Serve chilled.
Conclusion:
This Limoncello and Lemon Cream Fruit Tart is a delightful dessert that is perfect for any occasion. The combination of the Limoncello Custard and the Lemon Cream is simply divine, and the fresh fruit adds a refreshing touch. This tart is sure to impress your guests, and it is also a great way to use up any leftover Limoncello. So next time you are looking for a special dessert to make, give this Limoncello and Lemon Cream Fruit Tart a try. You won't be disappointed!
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