• Restaurant Michelin London Essex French Brasserie Top Food Bar Pub Raspberry Tart Recipe

    Michelin Restaurant Martino’s Raspberry Tart

    Galvin at Windows’ Head Pastry Chef Martino Selleri shares his Raspberry Tart Recipe.

    French Michelin Restaurant Martino’s Raspberry Tart

    Recipe for amateur home cooks

    Recipe for amateur home cooks

    Galvin at Windows’ Head Pastry Chef Martino Selleri shares his Raspberry Tart Recipe.


    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


    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 cook it for 10-12 minutes 165C. Once the timer goes off, remove the beans and cook for further 5-8 minutes until golden brown.


    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 sugar and water to 121C, then slowly pour on top of the Egg white.

    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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