Raspberry Vanilla Tart

By pinkadidas178

Ingredients

• Crust
• 2 1/2 cups Gold Medal® all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• Grated peel of 1 medium lemon
• 2 tsp. vanilla
• 1 cup cold butter, cut into small pieces
• 3 egg yolks
• 1/4 cup lemon juice
• Filling
• 1 8oz pkg cream cheese, softened
• 1/4 c. heavy whipping cream
• 2 1/2 tablespoons sour cream
• 1/2 cup whipping cream
• 3 tablespoons lemon juice
• 3 tablespoons sugar
• Grated peel of 1/2 medium lemon
• 2 teaspoons vanilla
• Topping
• 1 pkg. raspberries
• raspberry jelly

Details

Preparation time 30mins

Preparation

Step 1

In large bowl, mix flour, 1/2 cup sugar, the salt, lemon peel and vanilla. 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 lemon juice 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.

*Although this meant to be a thick crust, dough makes a lot of crust, consider dividing and freezing for another tart.*

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. Poke the bottom with a fork to release steam.Bake about 10 minutes or until crust is golden brown. Cool completely.

To make filling, in large bowl, beat cream cheese, 1/4c.heavy cream and sour cream until blended. Add remaining 1/2c. whipping cream, lemon juice, sugar, lemon peel, and vanilla 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 10-second intervals, until thinned consistency. Using a spoon, spoon/drizzle jelly all over tart.

Let set in the refrigerator until served.