Vanilla Bean Raspberry Tart Recipes

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VANILLA BEAN AND RASPBERRY TART



Vanilla Bean and Raspberry Tart image

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.

Provided by Bree Hester

Categories     Dessert

Time 1h50m

Yield 8

Number Of Ingredients 16

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
Grated peel of 1 medium lemon
1 vanilla bean, split and seeds scraped
2 pints raspberries
1/4 cup raspberry jelly

Steps:

  • 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.
  • 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.
  • 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.
  • 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 Facts : ServingSize 1 Serving

VANILLA BEAN RASPBERRY TART



Vanilla Bean Raspberry Tart image

Delicious

Provided by Cathy Roland

Categories     Pies

Time 30m

Number Of Ingredients 19

CRUST
2 1/2 c gold medal all-purpose flour
1/2 c sugar
1/4 tsp salt
1 grated peel of 1 medium lemon
1 vanilla bean, split and seeds scraped
1 c cold butter, cut into small pieces
3 egg yolks
1/4 c limoncello
1 c mascarpone cheese, softened
1/2 c whipping cream
FILLING
3 Tbsp limoncello
3 Tbsp sugar
1 grated peel of 1 medium lemon
1 vanilla bean, split and seeds scraped
TOPPING
2 pt raspberries
1/4 c raspberry jelly

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.

RASPBERRY & VANILLA BEAN CREAM TARTS



Raspberry & Vanilla Bean Cream Tarts image

Delicious Raspberry & Vanilla Cream Tarts made with a shortbread crust, vanilla cream filling and fresh raspberries on top! Please note: It's best to make the tarts in this order: Crust first, then the cream.

Provided by Jo-Anna Rooney

Categories     Dessert

Time 40m

Number Of Ingredients 14

1 1/4 cup flour
1/3 cup sugar
pinch of salt
1/2 cup butter (cut into chunks)
1 egg yolk
6 inch mini 3 tart pans (or 1 large tart pan)
1/3 cup sugar
2 tbsp cornstarch
4 egg yolks
1 1/3 cups whole milk
1/2 vanilla bean (split down the centre to expose the seeds)
1/4 - 1/2 tsp vanilla
raspberries
icing sugar

Steps:

  • Preheat your oven to 400 degrees.
  • In a food processor, process the flour, sugar and salt for about 10 seconds.
  • Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  • Add the egg yolk and process again until the egg is thoroughly combined.
  • If you are making mini tarts (tartlets), separate the mixture into 6 - 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
  • If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
  • Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
  • In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
  • Pour about half of the milk mixture into the egg mixture, and stir.
  • Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.
  • Remove from heat and stir in the vanilla.
  • Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.
  • Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
  • Top with fresh raspberries, and a dusting of icing sugar.
  • Enjoy!

RASPBERRY BRULEE TART



Raspberry Brulee Tart image

Fresh raspberries and a brulee topping contrast with the thick vanilla custard filling. A lovely summer tart.

Provided by swissms

Categories     Tarts

Time 6h45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 14

1 vanilla bean
3/4 pint heavy cream
1 egg
3 egg yolks
2 tablespoons caster sugar (superfine sugar)
1 cup fresh raspberry
5 tablespoons confectioners' sugar
1 1/4 cups all-purpose flour
1 pinch salt
1/4 cup confectioners' sugar
6 tablespoons butter, diced
2 egg yolks
freshly grated orange zest (from 1 orange)
1 tablespoon egg white, lightly beaten

Steps:

  • Pastry:.
  • Sift the flour, salt and confectioners' sugar into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Mix together the egg yolks and orange zest, add to the dry ingredients and mix to a soft dough.
  • Knead the pastry with our fingertips on a lightly floured work surface for a few seconds until smooth. Wrap in plastic wrap and chill for 30 minutes.
  • Roll out the pastry and use to line a fluted 9-inch quiche pan. Wrap in plastic wrap and chill for 30 minutes. Put a baking sheet in the oven and prehat to 400°F.
  • Prick the base of the pastry with a fork and line with foil and ceramic baking weights (or dry beans). Place on the hot baking sheet and bake for 10 minutes.
  • Remove the foil and beans and bake the pastry for 5 minutes more.
  • Lightly brush the base and sides of the pastry with egg white, then return to the oven for 3-4 minutes. Lower the oven temperature to 325°F.
  • Custard:.
  • Halve the vanilla bean lengthwise. Place in a small pan with the cream. Slowly bring to a boil, then remove the vanilla bean.
  • In a large bowl, whisk the egg and egg yolks with the sugar until pale. Slowly whisk in the hot cream.
  • Arrange the raspberries in the pastry. Pour the custard over the raspberries, then bake for 20 minutes, or until very lightly set. Place on a wire rack to cool, still in the tin. Chill for at least 4 hours, or overnight if possible.
  • To add the brulee topping, first protect the edges of the pastry with pieces of foil. Dredge a thin layer of confectioners' sugar over the custard. Broil for 1 minute, or until the sugar melts and turns golden. Do not over bake/broil or the custard will separate. Chill for 10 minutes before serving.

Nutrition Facts : Calories 396.6, Fat 28.6, SaturatedFat 16.9, Cholesterol 228.5, Sodium 114.8, Carbohydrate 30.3, Fiber 1.5, Sugar 12.6, Protein 5.7

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