vanilla bean raspberry tart

Name: Vanilla Bean Raspberry Tart
Prep time: 30 min
Yield: 8
Ingredients: ## CRUST; 2 1/2 cup(s) gold medal all-purpose flour; 1/2 cup(s) sugar; 1/4 teaspoon(s) salt; 1 - grated peel of 1 medium lemon; 1 - vanilla bean, split and seeds scraped; 1 cup(s) cold butter, cut into small pieces; 3 - egg yolks; 1/4 cup(s) limoncello; 1 cup(s) mascarpone cheese, softened; 1/2 cup(s) whipping cream; ## FILLING; 3 tablespoon(s) limoncello; 3 tablespoon(s) sugar; 1 - grated peel of 1 medium lemon; 1 - vanilla bean, split and seeds scraped; ## TOPPING; 2 pint(s) raspberries; 1/4 cup(s) raspberry jelly

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45 Pinches 1 Photo

Cathy Roland

Doyle Springs, CA

Updated on Jul 15, 2012

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prep time 30 Min

cook time

method ---

yield 8 serving(s)

Ingredients

CRUST
2 1/2 cups gold medal all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 - grated peel of 1 medium lemon
1 - vanilla bean, split and seeds scraped
1 cup cold butter, cut into small pieces
3 - egg yolks
1/4 cup limoncello
1 cup mascarpone cheese, softened
1/2 cup whipping cream
FILLING
3 tablespoons limoncello
3 tablespoons sugar
1 - grated peel of 1 medium lemon
1 - vanilla bean, split and seeds scraped
TOPPING
2 pints raspberries
1/4 cup raspberry jelly

How To Make vanilla bean raspberry tart

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.

Step 2

In small bowl, beat egg yolks and 1/4 cup Limoncello with whisk.
Step 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.
Step 4

Heat oven to 425.
Step 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.
Step 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.
Step 7

Spread filling in cooled crust. Arrange raspberries on top.
Step 8

Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely. Brush jelly over raspberries with pastry brush.
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