As it often happens to me, I was browsing the web and saw a picture I fell in love with. In my own way, I tried to make this tart filled with rice cream and decorated with a lattice grid.
As always, it’s not perfect, and I want it that way, and it’s truly delicious!
I really like desserts with rice, and you can find many on the blog, starting from the classic decoration cake, the famous Bolognese rice cake to the tart with rice and chocolate to the fritters made with leftover rice and much more!
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click to join → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Here are more rice recipes just below:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 5 oz oz butter (cold in cubes)
- 1 cup powdered sugar
- 1 egg (medium)
- to taste lemon aroma (zest or vanilla to taste)
- 2 cups cups milk (for me whole)
- 2/3 cup cup rice (originario)
- 2/3 cup cup sugar
- 1 egg
- 1 to taste vanilla
- to taste candied fruit (cherries)
- to taste sliced almonds
- to taste pistachio crumbles
- to taste pistachios
- to taste powdered sugar
Tools
20 x 20 cm square pan
- Molds
- Pans
Steps
Sand the flour with butter until you get a crumbly mixture.
Then add powdered sugar, salt, and egg.
Knead quickly to not melt the butter too much, form a dough, flatten it slightly, and place it in the fridge for at least 1 hour.While the shortcrust pastry is resting, prepare the sweet rice cream
Cook the rice in the milk with organic lemon zest, over low heat, until it’s very soft and creamy.
Remove the zest and…well, I eat it!
Let it cool slightly, then add sugar and egg, mixing well.
Set aside and continue preparing the tart with sweet rice filling.Assembling the tart
Base and edges
Roll out the shortcrust pastry to 3-4 mm after resting with the rolling pin.
Line the 20×20 pan, trim the edges well and set the leftovers aside (they are needed for lattices and border).
Prick the bottom with a fork.Filling
Pour the rice cream into the mold and level the mixture well.
Lattice decoration (all from the same shortcrust pastry)
With the leftover shortcrust pastry:
roll it out thin again
cut regular strips oops …an euphemism I’d say but I love the craftsmanship of “handmade”!
arrange them in a diagonal grid to form the lattices
👉 Personally, the lattices should not cover everything: it’s right that the cream is visible underneath.
With more shortcrust pastry, form the border along the perimeter (simple cord or to your liking).Baking
Oven static 338 °F
Bake for about 40-45 minutes, until:
the shortcrust is golden
the cream is well set
the surface is dry
Let it cool completely in the mold before removing the shortcrust and rice cream dessert.At this point if you like, take some sliced almonds for the petals, a candied cherry for the pistil, some pistachio crumbles, and a few whole pistachios, and decorate as you prefer, not forgetting a little powdered sugar to taste!
Delicious!!!
Bon appétit! Annalisa
Notes
It’s not a geometrical tart as you can see from the photos: the lattice grid is slightly irregular and in one spot the shortcrust has sunk a bit into the sweet rice cream.
I added a sprinkle of powdered sugar trying to follow these crooked lines without trying to straighten my work, even though the desire to do so was strong, haha!
The result is a delicate tart, very crispy, with a decidedly handmade appearance.
