Vanilla Bean Raspberry Tart

Cathy Roland

By
@sierramountaingirl

Delicious


Featured Pinch Tips Video

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

Directions Step-By-Step

1
In 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.
2
In small bowl, beat egg yolks and 1/4 cup Limoncello with whisk.
3
Slowly 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.
4
Heat oven to 425.
5
On 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.
6
To 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.
7
Spread filling in cooled crust. Arrange raspberries on top.
8
Melt 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