Raspberry & Limoncello Tart

I am getting a lot of use of my new Tarte Maison tin! I decided to use it again after it’s first Spinach & Feta Tart outing to make this Valentine’s themed dessert. Valentine’s Day can be quite cheesy I admit, but I personally love it! Celebrating love and being romantic is lovely and I think ‘why not?!’ You can enjoy the day whether single or loved up in my opinion, we all have loved ones we can shower with affection. Over the years my friends have been kind enough to send me cards, flowers and baked goods. And I’ve done the same back. Now I have a wonderful boyfriend to focus my affection on, but I still like to surprise my friends with a fun card or Valentine’s treat. This Raspberry & Limoncello Tart would be great to share between friends or enjoy as dessert with a romantic meal.

Jump straight to the recipe!

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


  1. 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
  2. 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
  3. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  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

  5. Take the paper and baking beans out and bake it again for 5-10 minutes
  6. Measure out the lid and cut heart shapes in it
  7. 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
  8. Bake the tart for 20-25 minutes until golden brown

You can find more of my Tart recipes by clicking here!

12 comments / Add your comment below

  1. Great flavour combination! Perfect as a dinner party centre piece, I would say. Thank you for entering this into Baking With Spirit; it's always useful to have ideas for using limoncello, too!

  2. Gorgeous!! This tart sounds amazing! I too think that Valentine's Day can be a bit corny, but I love the idea of a holiday that celebrates love! Because love is what makes the world go round or something like that?! ;0)

  3. I love the little hearts in the pastry! I've been wanting a tart tin like yours for ages, I think I will just have to buy myself one and soon so I can try out this lovely recipe! Thanks for entering AlphaBakes.

  4. So cute! I love Valentines baking, I failed this year and made pancakes instead, so I need to up my game next year, this will be a contender I reckon!

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