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Vanilla Bean and Raspberry Tart

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Bree Hester
Updated Jun 18, 2012
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This special occasion tart uses quality ingredients like mascarpone cheese, limoncello liqueur and a real vanilla bean. A cool and creamy dessert, it requires only 30 minutes of prep time.

Vanilla Bean and Raspberry Tart

  • Prep Time 30 min
  • Total 1 hr 50 min
  • Servings 8
  • Ingredients 16
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Ingredients

Crust

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 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

Filling

  • 1 cup mascarpone cheese, softened
  • 1/2 cup whipping cream
  • 3 tablespoons limoncello
  • 3 tablespoons sugar
  • Grated peel of 1 medium lemon
  • 1 vanilla bean, split and seeds scraped

Topping

  • 2 pints raspberries
  • 1/4 cup raspberry jelly
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In large bowl, mix flour, 1/2 cup sugar, the salt, lemon peel and vanilla bean seeds. Beat in butter with electric mixer on medium speed until mixture looks like small peas. In small bowl, beat egg yolks and 1/4 cup limoncello with whisk. 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 1 hour.
  • Step 
    2
    Heat oven to 425°F. On lightly floured work surface, roll dough into circle big enough to fit in 9-inch tart pan. Place in ungreased pan. Bake about 20 minutes or until crust is golden brown. Cool completely.
  • Step 
    3
    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 
    4
    Spread filling in cooled crust. Arrange raspberries on top. Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely. Brush jelly over raspberries with pastry brush.

Nutrition

Nutrition Facts are not available for this recipe

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