VANILLA BEAN RASPBERRY TART

Steps:

• 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.