Torta di Riso
Torta di Riso – Rice Pudding Tarts
Pastry
125g plain flour
75g butter
35g castor sugar
½ beaten egg ( keep the rest for the torta)
A little iced water to bind
Method
Rub the flour and butter until the mixture resembles fine crumbs. Mix in the sugar and then add the egg and mix well – add some iced water to bind. Wrap in cling and chill for half an hour.
Roll out thinly. Butter a 12 hole tartlet tin and line with the pastry.
Rice Pudding Filling
225ml whole milk
150ml whipping cream
80g pudding or Arborio rice
1 teaspoon vanilla extract
2 egg yolks
50g butter, melted and cooled
75g castor sugar
Zest 1 orange
25g chopped dark chocolate
25g chopped hazelnuts or almonds
Remaining half of egg
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Method
Place the rice, milk, cream and vanilla in a pan and simmer until the liquid has been absorbed and rice is soft – about 20 minutes. Cool.
Whisk the egg yolks with 25g of the butter and 50g of the castor sugar. Mix in the cool rice, nuts, chocolate and half the cinnamon. Spoon into the tart cases – there will be some left over that could be baked in a buttered ramekin for an extra treat.
Whisk the remaining half egg with the remaining sugar, butter, cinnamon and nutmeg. Spoon onto the top of the rice pudding. Bake in a 180oc oven for 20 minutes or until golden and set.
Cool in the tin for 5 minutes then remove and dust with icing sugar before serving.
