Italian cuisine · Desserts & Sweets

Rice Pudding Tartlets

Tuscan shortcrust tartlets filled with rice cooked soft in milk, egg and lemon zest.

Ingredients · for 8 servings

• 250 g flour
• 120 g cold butter
• 80 g powdered sugar
• 1 egg yolk
• 1 pinch salt
• 100 g rice
• 600 ml whole milk
• 100 g sugar for the cream
• 2 eggs
• 1 organic lemon (zest)
• 2 tbsp dark rum
• 1 tsp vanilla extract

Instructions

1. Quickly rub the flour, powdered sugar and a pinch of salt with the cold butter into fine crumbs, work in the egg yolk and 1 tbsp cold water, shape the dough into a ball and chill for 45 min.
2. Bring the rice to a boil with the milk, the 100 g sugar and the grated lemon zest, then cook uncovered over low heat for 30–35 min., stirring occasionally, until very soft and thick.
3. Let the rice mixture cool to lukewarm, then stir in the eggs, rum and vanilla extract thoroughly – if the rice were too hot, the egg would curdle immediately.
4. Roll out the shortcrust pastry 3 mm thin, cut out circles and line eight greased 8 cm muffin or tartlet tins, pressing the edges neatly.
5. Fill the tins almost to the rim with the rice cream and bake the tartlets at 180 °C top/bottom heat for 25–30 min., until the surface is speckled golden brown and the filling is set.
6. Let the tartlets rest in the tins for 15 min., carefully unmold and serve lukewarm or at room temperature.