How to Make Vanilla Bean and Raspberry Tart
Add pizzazz to any occasion with a yummy can't-miss tart.
Vanilla beans are one my most favorite ingredients because they just add something special to recipes. I use them for creme brûlée, ice cream, pudding and homemade vanilla extract. In my opinion, there is nothing more beautiful than a custard or filling speckled with tiny flecks of vanilla bean seeds.
Vanilla beans used to be reserved for the most precious of recipes and occasions. But now that they are readily available, you can use them whenever you want in many recipes. (Many grocery stores carry them, but I prefer to order my vanilla beans in bulk online.) They come from all over the world, so try different varieties and see which one is your favorite. But all vanilla beans should be soft and pliable.
To use a vanilla bean, carefully slice the bean in half lengthwise with a paring knife.
When ready to use, roll out the dough and lay in a 9-inch tart pan. Bake at 425° until golden brown, about 20 minutes. While the crust cools, start on the filling.
Put the mascarpone, cream, limoncello, sugar, lemon zest and vanilla beans into the bowl of an electric mixer fitted with the whisk attachment. Whisk until soft peaks form.