I started by making the filling. In a bowl I mixed together fresh raspberries, sugar, cornflour, limoncello and the zest of one lemon. I let it sit to infuse together while I made the pastry.
To make the pastry I used the same method and amounts from my Pumpkin Pie recipe. This is my favourite shortcrust pastry recipe, it does make a little too much but don’t worry I have a great idea for the leftovers later on.
I greased my tin and lined it with the pastry, cutting off any excess and pricking the bottom with a fork. I then put baking paper in the pastry and poured in some baking beans. It baked for 10-15 minutes until the pastry started to brown around the edges.
I took the paper and baking beans out and baked it again for 5-10 minutes until the bottom looked fully cooked.
I measured out the lid and cut heart shapes in it. Of course you can do the lid any way you like, lattice works well too.
I filled the pastry base with filling. Then put the pastry lid on top, which was a bit fiddly as the filling is very wet, but I got it on and sealed the edges with beaten egg, then brushed beaten egg all over the pastry lid.
I baked the Raspberry & Limoncello Tart for 20-25 minutes until it was golden brown. The lid did split from the sides at either end, which was partly my fault as I think I could’ve sealed it better, but I was still really pleased with the heart effect!
When cut, the filling was much more solid, almost like a jelly or jam. The filling was fruity, sweet and delicious. The Raspberry & Limoncello Tart is great with custard and I think would also work well with ice cream! You could do mini versions too if you didn’t want to make a large tart.
I did have a little leftover pastry and filling, so I made these cute Heart Shaped Hand Pies. All you need to do is roll the pastry out and cut out heart shapes. Lay them on a lined baking tray, put a spoonful of filling in the middle and cover with another piece of pastry. Seal the edges with a fork and cut a slit or cross in the middle. Bake on 180C/350F/Gas Mark 4 for about 20 minutes.
Raspberry & Limoncello Tart
For the pastry
- 2 Egg large
- 350 g Plain flour
- 170 g Butter
- 1 Beaten egg for glaxing
For the filling
- 450 g Fresh raspberries
- 200 g Caster sugar
- 60 g Cornflour
- 60 ml Limoncello
- 1 Lemon
Start by making the filling. In a bowl mix together the fresh raspberries, caster sugar, cornflour, limoncello and the zest of the lemon. Let it sit to infuse together while you make the pastry
To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add the eggs until a dough forms. Wrap in cling film and chill in the fridge for 30 minutes
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake it for 10-15 minutes
Take the paper and baking beans out and bake it again for 5-10 minutes
Measure out the lid and cut heart shapes in it
Fill the pastry base with filling. Then put the pastry lid on top, and seal the edges with the beaten egg, then brush the beaten egg all over the pastry lid
Bake the tart for 20-25 minutes until golden brown