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Vanilla Bean and Raspberry Tart
Vanilla Bean and Raspberry Tart
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Luscious limoncello mascarpone tart with vanilla bean - elegant and easy in just 30 minutes.
Ingredients:
  • 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
  • 1 cup mascarpone cheese, softened
  • 1/2 cup whipping cream
  • 3 tablespoons limoncello
  • 3 tablespoons sugar
  • 2 pints raspberries
  • 1/4 cup raspberry jelly
Instructions:
  • In a large bowl, combine flour, 1/2 cup of sugar, salt, lemon peel, and vanilla bean seeds. Mix until butter resembles small peas using an electric mixer on medium speed. In a small bowl, whisk together egg yolks and 1/4 cup of limoncello. Slowly add the egg mixture to the butter mixture. Stop mixing as soon as the dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 425°F. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the pan. Bake for approximately 20 minutes until the crust is golden brown. Allow it to cool completely before proceeding.
  • In a large bowl, whisk mascarpone, cream, limoncello, sugar, lemon peel, and vanilla bean seeds in an electric mixer on medium speed until soft peaks form.
  • Smooth the filling over the cooled crust and delicately place the raspberries on top. Microwave the jelly in brief 20-second bursts until fully melted. Then, gently brush the melted jelly over the raspberries using a pastry brush.

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