Vanilla Bean Raspberry Tart

1
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

How to Make Vanilla Bean Raspberry Tart

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.

Printable Recipe Card

About Vanilla Bean Raspberry Tart

Course/Dish: Pies



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