The lemon cream filling is a nice light accent for the fruit.
Tossing the fruit in the liqueur gives the tart a pretty glaze.
Combine the eggs, lemon juice, cream, salt, lemon zest, cream cheese, mascarpone, and sugar in a bowl of an electric mixer. Using the whisk attachment, whisk the mixture on medium speed until smooth.
Skim any bubbles off the top of the mixture. Pour the lemon cream into the tart shell.
When the tart is cool, gently combine the figs and raspberries with the cassis liqueur and neatly arrange them on top of the tart.
The tart should be served the same day it is made.
© 1993 Emily Luchetti. All rights reserved.