I’m not sure about pastry. I mean, this was fun to make because it combines two of Jef’s favourite things – pie and rice pudding – but oh, the angst! I thought it would fit in nicely with Sunday dinner: a nice lazy morning, make dessert plus toad in the hole, lovely, but first I had to sacrifice a bag of turtle beans to make my own blind-baking beans and even then the pastry ballooned up in one corner which I had to frantically press down again… and dinner ended up being late and I ended up cross. Ah, but the end result was worth it, I think. But I still prefer cakes.
Rice Pudding Tart
Based on this recipe
For the pastry
- 50g unsalted butter, softened
- 100g plain flour
- 2½ tbsp caster sugar
- 1 tbsp double cream
- 1 egg yolk
For the filling
- 1 egg white, plus 1 egg
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 150g double cream
- 150g cooked white rice, boiled until soft
- 1 tbsp nutmeg (NB This was too much! Drop this to 1/2 tsp if you make this!!)
- 3-4 tbsp good seedless raspberry jam
- A handful of lightly toasted flaked almonds
- First make the pastry. Rub the butter into the flour and sugar, stir in the cream and egg yolk, then knead until smooth.
- Roll on a lightly floured surface until it’s 30cm across, then use this to line a 20cm fluted, deep tart tin with a removable base. Trim the edges and pop it in the freezer while you heat the oven to 170C/325F/gas mark 3.
- Remove the tart from the freezer, press in a sheet of nonstick paper and weight it with 150g old dry beans. Bake for 20 minutes, remove the paper and beans, and bake for 10 minutes, until firm.
- For the filling, beat everything bar the jam and almonds in a small saucepan. Spread the jam over the base of the tart. Heat the rice mixture until just thickened, then spread over the jam. Dredge with the nuts. Turn up the oven to 200C/400F/gas mark 6, and bake for 10 minutes.