I did have a craving for milk-rice for a few weeks now, so when I stumbled across the following recipe, I had to cook/bake this, because for me this ticked all the boxes...
I like my cakes not to sweet, and this one is a bit tangy because of the raspberries - so absolutely perfect. And at the moment it is sitting in the fridge and each time I walk past it, I have a thin sliver....
So... if you want to treat yourself this week I recommend
Easter Tarte with Milk Rice and Raspberries
This recipe will take about 20min to prepare and about 1h 5min to cook/bake - after that it will need 1hr to rest.
INGREDIENTS:
Dough:
225 g Plain Flour
2 pinches Salt
30 g Sugar
1/2 Lemon
110 g Butter (cold)
3-4 Tblsp Cream
Filling:
400 ml Milk
100 ml Water
2 pinches Salt
125 g Risotto Rice
300 g frozen Raspberries
3 Eggs
100 ml Cream
120 g Sugar
1/2 Lemon
1/2 tsp Vanilla Paste
Icing Sugar to sprinkle at the end
METHOD:
for the pastry, mix the flour, salt and sugar in a bowl. grate the yellow rind of 1/2 lemon into the bowl and turn the cold butter in flower and grate the butter with a course grater into the mixture. then quickly rub the butter and flour between your fingers until it resembles bread crumbs. (if you want to do this the modern way, simply place all ingredients into a food processor and mix it with the pulsing function, until the mixture resembles bread crumbs the place it back into hand mixing bowl).
Mix the Cream through the mixture spoon by spoon, until the dough just sticks together. Wrap the dough into cling wrap and place it in the fridge for a minimum of 30 min.
For the Filling place the milk, water and salt in a pan and bring to the boil. Then pour the rice to it and cook covered on low heat for 20-25 min, stirring occasionally. after that time pull the rice of the heat and let it cool down in the pan. Any liquid will be fully absorbed.
Place the raspberries on some kitchen paper for defrosting.
Once everything has cooled down, preheat your oven at 200 C | 190 C fan-forced; and butter a tart form of about 300 mm (~11 inch) diameter.
Roll out the dough on flour until it is larger than the baking form. Place it in the form and pull the dough up on the sides; pierce the base several times with a fork, and place it all back in the fridge.
Separate the egg yolks from the whites, and mix the yolks with the Sugar and Cream until it turns light in colour and is creamy. Grate the second half of the lemon peal to the mixture and add the vanilla paste. Now add the milk rice and mix well.
Beat the egg whites until stiff, and lift the mixture carefully together with the raspberries under the milk rice. Pour the mixture into the pastry base.
Please the tart in the hot oven on the 2nd lowest rail and bake for about 35-40 minutes, until top is nicely golden. Let the tart cool completely and just before serving, sprinkle some icing sugar over.
Enjoy!
