vanilla bean raspberry tart

★★★★★ 1 Review
★★★★★ 1 Review
serves 8
prep time 30 Min

Ingredients For vanilla bean raspberry tart

  • 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
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How To Make vanilla bean raspberry tart

  • 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.

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