Vanilla Bean and Raspberry Tart

Updated on October 22, 2021

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.

Picture of raspberry tart
Vanilla Bean and Raspberry Tart

Instructions

  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.
  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.
  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.
  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.

Ingredients

For the filling and topping:
For crust
mascarpone cheese, softened 1 cup all-purpose flour 1 1/2
limoncello 3 tablespoons sugar 1/2 cup
sugar 3 tablespoons salt 1/4 teaspoon
Grated peel and lemon 1 medium peeled lemon 1 medium
vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped 1
raspberries 2 pints cold butter, cut into small pieces 1 cup
raspberry jelly 1/4 cup egg yolks 3