Pre-heat oven to 350 degrees. Prepare 10 in porcelain tart pan by greasing it.
Measure out all your dry ingredients and put them in one large mixing bowl, set aside.
Split the vanilla bean with a sharp knife and scrape out all the seeds, set aside.
Cream the butter and sugar together for about five minutes or until light and whipped.
Add in the egg, vanilla extract and vanilla bean seeds. Mix until well incorporated.
With mixer on slow add in dry ingredients one spoonful at a time.
Once all the dry ingredients have been added bring mixer up to medium speed and mix until dough is formed.
When done divide and shape dough into three rounds, wrap in plastic wrap and put in the refrigerator for a minimum of 15 minutes.* (see note)
When ready to make crust remove one dough disk from the refrigerator. Place one disk between two pieces of parchment paper to roll out your dough. Roll out dough into thin pieces. Lay in tart pan, cover entire bottom and sides. The pieces will not match perfectly and overlapping is ok. Next lay a piece of parchment paper in the tart pan and press dough to make even around the bottom and sides. Pinch off any extra around the top edge of tart pan if necessary.
Bake 20-25 minutes until done, when crust begins to lightly brown on bottom and edges. Check on the crust as each oven is different and cooking time may vary.
Take out of the oven, let cool.
VANILLA CURD BUTTERCREAM:
In a mixing bowl add butter, turn mixer on slow and slowly add confectioners sugar and milk alternating between the two.
Add the vanilla extract.
Mix on medium speed until nice and smooth, about 1-2 minutes.
Add jar of Dickinson's Vanilla Curd, continue to mix until well incorporated.
WHITE CHOCOLATE GANACHE:
Chop chocolate and put in bowl.
Heat heavy cream, when just about to boil pour over chocolate, let sit 3 minutes.
Stir in small circular motions until all blended. Let cool.
Add raspberries to sauce pan and heat on low/med heat. Add sugar. Stir and let raspberries melt and start to liquify. Keep at a low simmer, stirring often.
Simmer until mixture is reduce by half.
Remove seeds by straining the mixture through a strainer over a bowl. Let cool.
Fill crust with white chocolate ganache, if ganache is soft chill for 15 minutes.
Spread on the raspberry puree, then spread on the lemon curd.
Line outer edge with fresh raspberries.
Followed by a row of buttercream stars. Repeat until entire tart is covered.
Fill in any empty areas with buttercream piped stars.
Sprinkle with lemon zest.