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