Vanilla Bean Raspberry Tart

Cathy Roland

By
@sierramountaingirl

Delicious

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min

Ingredients

CRUST

2 1/2 c
gold medal all-purpose flour
1/2 c
sugar
1/4 tsp
salt
1
grated peel of 1 medium lemon
1
vanilla bean, split and seeds scraped
1 c
cold butter, cut into small pieces
3
egg yolks
1/4 c
limoncello
1 c
mascarpone cheese, softened
1/2 c
whipping cream

FILLING

3 Tbsp
limoncello
3 Tbsp
sugar
1
grated peel of 1 medium lemon
1
vanilla bean, split and seeds scraped

TOPPING

2 pt
raspberries
1/4 c
raspberry jelly

Step-By-Step

1In large bowl mix flour, 1/2 sugar, salt, lemon peel and vanilla bean seeds. Beat in butter with electric mixer on medium speed until mixture looks like small peas.
2In small bowl, beat egg yolks and 1/4 cup Limoncello with whisk.
3Slowly beat egg mixture into butter mixture. Turn off mixer as soon as dough comes together. Roll into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
4Heat oven to 425.
5On lightly floured work surface, roll dough into circle big enough to fit in a 9-inch tart pan. Place in ungreased pan. Bake about 20 minutes or until crust is golden brown. Cool completely.
6To make filling, in large bowl, beat mascarpone, cream, Limoncello, sugar, lemon peel, and vanilla bean seeds in electric mixer on medium speed until soft peaks form.
7Spread filling in cooled crust. Arrange raspberries on top.
8Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely. Brush jelly over raspberries with pastry brush.

About this Recipe

Course/Dish: Pies