Mixed Berry Limoncello Tart

by Kate on July 1, 2014

Mixed Berry Limoncello Tart - FoodBabbles.com

Sometimes life throws you a curveball. A big, wet computer drenching curveball! It’s been 2 weeks and I’m computer-less. In case you were wondering, laptops don’t do well when sprayed with a hose accidentally. This will be short and sweet as I attempt to type this FROM MY PHONE! Yes, my phone. Mobile is not the platform for easy blogging so if you don’t see me as often around these parts, I hope you’ll understand why. It may be a while before I’m back to having a computer. BUT I felt like I was neglecting you guys so I decided to see if I could accomplish a post from my phone. Not to mention, I have this crazy good mixed berry tart that I absolutely needed you to see before Independence Day. You are definitely going to want to make it this weekend!

Mixed Berry Limoncello Tart - FoodBabbles.com

I thought it had been lost with many of the recent posts I’d been working on but it happened to be the most recent thing I had baked. As luck would have it, I had snapped a few pictures with my phone after making it. I was so happy when I found those pictures because this was so tasty. Truth? As I was making this tart, I didn’t really intend for it to be red white and blue. This tart was to be a juicy, fresh strawberry tart then I heard plump, sweet blueberries calling my name and knew they needed to join the party. A few raspberries didn’t hurt either. All these beautiful summer berries sit atop fluffy whipped mascarpone cheese that’s been spiked with limoncello. Lemon, cream and berries are summer perfection together. Oh did I mention they’re all nestled into a cookie crust? Oh ya, this is good stuff. Serve this up for your 4th of July celebrations and you’re sure to please a crowd.

Mixed Berry Limoncello Tart - FoodBabbles.com



One Year Ago: Cherry Chocolate Eton Mess

Two Years Ago: Homemade Peppermint Patties

Three Years Ago: Balsamic Caramel Sauce

Limoncello Mixed Berry Tart

45 minutes

Yield: 10 servings

Limoncello Mixed Berry Tart

A cookie crust filled with limoncello mascarpone topped with fresh summer berries, a wonderful summer dessert!


    For Crust:
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon minced lemon zest
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • 1 egg
  • 1 1/4 cup all-purpose flour
  • For Filling:
  • 1/2 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/4 cup granulated sugar
  • 3 tablespoons limoncello
  • 2 cups assorted berries


  1. Preheat oven to 375 degrees. In a large bowl, beat butter until light and fluffy with a hand or stand mixer. Add sugar, lemon zest, baking powder, vanilla and salt. Beat to combine. Add the egg and beat to incorporate. Add 1 cup flour and continue beating until incorporated. Add remaining flour and knead with hands until no more flour is visible.
  2. Press dough into the bottom and up the sides of a 10-inch round or 13x4-inch rectangular tart pan with removable bottom.
  3. Line crust with foil and bake crust in preheated oven for 6 minutes. Remove foil and continue baking until lightly browned, about 7 minutes more. Remove crust from oven and cool completely on a wire rack.
  4. In medium bowl, beat together heavy cream, mascarpone, sugar and limoncello until smooth and fluffy. Spread into cooled cookie crust. Top decoratively with mixed berries. Chill at least 1 hour. Serve.


**Time does not include cool/chill times.


{ 8 comments… read them below or add one }

PassTheKnife July 1, 2014 at 8:54 am

I’ve been searching for the perfect fourth of July treat and I think this is going to be it! I love the idea of light fruit and cream on a hot July day. This will be perfect to bring to the cookout.


suzanne July 1, 2014 at 2:14 pm

So sorry to hear about the computer. Must say though your post is great as are the photo’s. That is an amazingly beautiful tart, perfect for the 4th.


David @ Spiced July 2, 2014 at 9:47 am

Oh no! So sorry to hear about the computer. In case you are wondering, iPhones don’t do well when carried into the pool in your pocket either. Trust me. I learned that lesson this past weekend. I feel your pain. I think we should commiserate over a slice of this amazing tart, though! Happy 4th!


Mary Frances July 2, 2014 at 5:55 pm

This tart is perfect in SO many ways! It’s beautiful and delicious, and it has limoncello in it too, what a combination! I do hope your computer troubles do not in any way affect your holiday weekend. Have a great and happy 4th!


ChristineM July 2, 2014 at 6:37 pm

awesome recipe! I just may have to try it! Hope you get your computer back up and running soon!


Barbara | Creative Culinary July 4, 2014 at 11:56 am

I can tell you how fantastic this tastes because I make a pie every summer with almost the same ingredients. Crisp crust, mascarpone whipped cream and berries…it’s the perfect summer dessert.

YIKES on the computer. I have two and both are giving me trouble but I can’t decide which I can live without first! Hope you’re back up and running again soon.


Marlene June 18, 2015 at 1:22 pm

Lovely tart, great design of berries. However, the ingredients list calls for an egg but the directions do not say when to add it to the crust. After cutting in the flour? Thanks!


Kate June 18, 2015 at 1:56 pm

Thank you so much for your kind words Marlene and most importantly, thank you for bringing that error to my attention! I’ve corrected it in the recipe. You’ll add the egg after the lemon zest, salt, etc. Sorry about that!


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