Crafting a Michelin-Quality Raspberry Tart at Home
Recipe for amateur home cooks
Recipe for amateur home cooks
Drawing inspiration from classic French gastronomy and fresh seasonal ingredients, Chef Martino Selleri reveals the meticulous steps to prepare his celebrated raspberry tart, bringing a touch of elegant fine dining to your own kitchen.
Ingredients
Sweet pastry:
335g Plain flour
200g Butter
0.6g salt
0.3g vanilla powder
0.3 g Lemon zests
135g Icing sugar
53g Egg yolk
Pastry cream for Chiboust:
50g Sugar
12g Cornstarch
12g Rice starch
50g Egg yolk
135g Milk
Vanilla chiboust:
4g Gelatine
20g Water
250g Pastry cream
2g Vanilla powder
250g Sugar
100g Water
125g Egg whites
Method
Sweet pastry:
In a KitchenAid fitted with paddle attachment, work flour, cold diced butter, salt, vanilla and lemon zests until sandy.
Add the sugar and keep mixing until fully dissolved.
Add the egg yolks and mix.
Once the dough comes together, cover with cling film and let it rest in the fridge for at least 2 hours (better 1 day).
Line a tart ring, fill it with baking beans, and blind bake it for 10 to 12 minutes at 165°C. Once the timer finishes, remove the beans and bake for a further 5 to 8 minutes until the pastry achieves a rich, golden brown colour.
Reserve
Pastry cream for Chiboust:
In a bowl, mix sugar and starches.
Add the yolks and mix well.
Bring milk and cream to boil and slowly temper the yolks by pouring some of the hot liquid on them, while whisking.
Bring everything back to heat and cook until it starts to thicken.
Mix well, transfer into a clean bowl, cling film contact and chill in the fridge.
Vanilla chiboust:
Hydrate the gelatine with the first water.
Once soft, squeeze it and put it with the pastry cream.
Warm everything up until the pastry cream is fully dissolved. Set aside.
Place the egg white in a KitchenAid fitted with whisk attachment and start to whisk them.
Bring the second measure of sugar and water to exactly 121°C, then slowly pour the hot syrup over the whisked egg whites.
Keep whisking until cold.
Mix the Italian meringue with the pastry cream and reserve.
To assemble:
Fill up your tarte case with fresh raspberries, then cover them with the vanilla chiboust.
Create some movement with a spatula and carefully blowtorch the top.
Serve immediately or keep in the chiller.
Note – the method is pretty similar without a KitchenAid, it will just require more time.
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