vanilla bean raspberry tart
(1 rating)
Delicious
(1 rating)
yield
8 serving(s)
prep time
30 Min
Ingredients For vanilla bean raspberry tart
- CRUST
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2 1/2 cgold medal all-purpose flour
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1/2 csugar
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1/4 tspsalt
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1grated peel of 1 medium lemon
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1vanilla bean, split and seeds scraped
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1 ccold butter, cut into small pieces
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3egg yolks
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1/4 climoncello
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1 cmascarpone cheese, softened
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1/2 cwhipping cream
- FILLING
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3 Tbsplimoncello
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3 Tbspsugar
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1grated peel of 1 medium lemon
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1vanilla bean, split and seeds scraped
- TOPPING
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2 ptraspberries
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1/4 craspberry jelly
How To Make vanilla bean raspberry tart
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1In 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.
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2In small bowl, beat egg yolks and 1/4 cup Limoncello with whisk.
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3Slowly 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.
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4Heat oven to 425.
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5On 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.
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6To 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.
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7Spread filling in cooled crust. Arrange raspberries on top.
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8Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely. Brush jelly over raspberries with pastry brush.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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