Rhubarb and Limoncello creamy tart (Bianca)

Rhubarb is one of the first garden products in Estonia to be harvested in the spring, but this is my first time using it this year. I decided to make a rhubarb tart, not just simple, but in combination with Limoncello, resulting in a creamy and a bit lemony tart. We've got this Limoncello bottle as a present, straight from the source, when a fellow chef from Italy visited Nico few months ago in Norway.
Although I know that Limoncello can be made at home too, I haven't try to make it, yet :)

Ingredients
Dough
- 250 g flour
- 30 g brown sugar
- 120 g butter (room temperature)
- 1/2 tsp baking powder
- 5-6 tbsp cold water

Filling
- 250 g rhubarb thinly sliced ( optional-slice few thin sticks that go on the top, around 18-20 pieces / 10 cm long)
- 200 g fresh or frozen raspberries (thawed)
- 50 g flour
- 120 g brown sugar

Cream
- 300 ml heavy cream
- 3 egg yolks
- vanilla extract
- 50 ml Limoncello
- 20 g brown sugar

Method
Preheat the over at 180 degrees C. Butter a 25 cm round springform pan, lining it after with baking paper (bottom and sides)
Mix butter, sugar, flour and baking powder in a bowl, then add the water and mix it until the dough it's formed. It can be rolled with the rolling pin, then transferred into the pan or it can be pressed by hand straight into the spring form. I did it by hand, going up on the sides too, about 4 cm high. Refrigerate until needed.
Into a  bowl easily mix rhubarb, raspberries, flour and sugar. In a separate bowl whisk the egg yolks with sugar,  add the cream and vanilla extract, mixing until combined, then add Limoncello.
Place the fruits mixture in the pan, spreading it evenly on the bottom and then pour the cream mixture on top.
Now, arrange the rhubarb sticks on top like a flower :) Some of them will sink, but they'll come up again in the oven :)

Bake for 40-45 min, or until the top is starting to get a brownish color.
Let it cool completely before you slice it. It can be sprinkled with icing sugar.

Enjoy!

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