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Rice pudding tart

 


Preparation time: 1 hour
Cooking time: 20 minutes


Ingredients - serves 8


For the pastry:

  • 200g plain flour
  • 1 egg yolk
  • 1/4 tsp salt
  • 1 tbs sugar
  • 15g yeast
  • 100ml milk
  • 30g butter


For the rice pudding:

  • 150g pudding rice
  • 1 litre milk
  • 1 pinch salt
  • 1/2 sachet vanilla sugar
  • 4 tbs caster sugar
  • 2 egg whites
  • 1 egg yolk


Preparation


Add a pinch of salt and the vanilla sugar to the milk and bring to the boil. Turn the heat down to the minimum and add the rice, rinsed in cold water. Cook on a low heat for 40 minutes, stirring from time to time. Remove from the heat and cool.


To make the pastry, sieve the flour into a bowl with the salt. Heat the milk until tepid and stir in the yeast with a pinch of sugar. Leave for 15 minutes. Add the sugar to the flour and make a well in the centre. Pour the yeast mixture into the well and mix well. Add the egg white and the softened butter and mix well. Turn out onto a floured work surface and knead well for 10 minutes. Put the dough on one side to double in volume in a warm place, covered with a tea towel and away from drafts.


Roll out the pastry into a 30cm diameter circle and use it to line the base and sides of a 27cm tart tin. Prick the base with a fork, and leave to rest for 15 minutes. Beat the egg whites until stiff and gently fold them into the rice pudding with a spatula. Pour the rice mixture into the lined tart tin to fill it.


Brush the surface of the tart with the beaten egg yolk, then bake for 20 minutes at 180°C.

 

Eric Boschman’s suggested drink accompaniment: “Cuvée Rufus Domaine des Agaises” wine