Raspberry tartlet

Pastry recipe
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Raspberry tartlet


    • Frozen fruit purée, sugar added : Raspberry - 180g
    • Egg - 180g
    • Cornstarch - 10g
    • Butter - 150g
    • Sugar - 150g
    • Citric acid - 4g

    Blend egg and cornstarch in a container.

    In a separate container, blend the raspberry purée, butter, sugar and citric acid.

    In a saucepan, bring to a boil over medium heat and add the previous mixture with a blender.

    When it starts to boil, mix both mixtures and boil again.

    Cover the surface with cling film.

    Allow to cool.


    Serve in a tartlet base and cover with crushed nitro raspberries and fresh little mint leaves.

    In this step

    Assembly and finishing

    Raspberry tartlet

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