The grandma’s rice tart is a simple pantry dessert, delicious and original, made with two of the most used and loved homemade preparations that come together to give life to an amazing cake: shortcrust pastry (pasta frolla) and rice pudding, better known as risolatte.
The rice tart or rice cake with shortcrust pastry is a Tuscan specialty (especially in Florence) where many versions are made; today’s is the simplest and most well-known. Made of a crispy golden shortcrust shell that contains a creamy delicate filling of risolatte flavored with cinnamon, orange and lemon zest, and the unmistakable scent of vanilla, the rice tart always amazes and wins everyone over. Let’s make this dessert together and you’ll see how lovely it is to enjoy a different breakfast or an original, healthy and nourishing snack, perfect also for children!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the Rice Tart
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg (medium)
- 1 tsp baking powder
- to taste lemon zest
- 1 tsp vanilla extract
- 4 1/4 cups milk
- 1 cup rice (Roma or soup rice (uncooked))
- 1/4 cup butter
- 6 1/2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 pinch salt
- to taste lemon zest
- 3 egg whites (about 110 g)
- to taste ground cinnamon
- 3 tbsp milk
- powdered sugar (for finishing)
Tools
- Pot
- Bowls
- Baking pan for tart pan 10.25 in
- Ovens
Steps to make the rice tart with shortcrust pastry
Let’s start with the shortcrust pastry for the tart.
To prepare this shortcrust pastry the butter must be cold.
After weighing all the ingredients, pour the flour onto the work surface, make a well and add the butter.
Work everything with your hands until you obtain a crumbly mixture, reform the well and add the sugar, the yolk and the vanilla extract. First work the yolk with the sugar to dissolve it, then knead everything together until you get a smooth, homogeneous dough.
If the dough has become too warm, put it in the fridge for 30 minutes, otherwise 10 minutes will be enough.
At least two hours before starting the pastry, bring the milk almost to a boil, add the rice and a pinch of salt and cook over medium heat until all the liquid has been completely absorbed by the rice. Then transfer it to a bowl and stir often to cool it down.
Once cold, beat the sugar with the butter.
Add the lemon zest (and orange if using) and incorporate everything into the rice, mixing together with a generous sprinkle of cinnamon.
Whip the egg whites until stiff peaks and gently fold them into the mixture, trying not to deflate them.
Adjust the mixture by adding 30-40 g of milk if needed.
Roll out the shortcrust pastry on floured parchment paper, then flip it into the pan greased with plenty of butter only.
If you can’t roll out the dough, take it in small pieces and slowly shape it on the pan, taking care not to make it thick.
Pour the rice mixture over it and bake at 392°F for 30–35 minutes, until you see the rice filling rise evenly and take on color.
Remove from the oven, let cool well and unmold.
The tart should be served after at least a couple of hours of resting, dusted with powdered sugar. It’s good warm or at room temperature. Any leftovers should be stored for two days at room temperature, covered with a cloth.
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