Anti-waste recipe – Rice Tart

Ingredients

• 2 cups white flour
• 3,5 oz butter at room temperature
• 1 egg
• 1 tablespoon white or brown sugar
• 7 oz White Rice
• 4 cups milk
• 2 cups ml water
• 1 oz corn starch
• 4 yolks
• 1 tablespoon of Vanilla extract
• 1 lemon zest
• Salt

Directions

Combine the flour, sugar, salt and butter cut into small pieces in a mixer. Obtained a homogeneous mixture, add the egg. Mix until you have a smooth dough. Cover with cling film and leave to rest for at least two hours.

In the meanwhile pour the milk and water into a saucepan. Add the lemon zest, vanilla and rice. Cook for about 25 minutes. Then, remove the peel and add the egg yolks and cornstarch with the heat off. Mix all the ingredients until they are all blended.

Baking

Roll out the shortcrust pastry on a floured work surface and arrange 2/3 of it in our wrinklewall aluminium container. Pour and level the mixture obtained previously with the rice, and use the 1/3 of the mixture set aside to make strips. Bake in a preheated convection oven for about 40/50 minutes at 356° F. Leave to cool before serving the rice tart.

Click here to take a look at the circular aluminium tray used in this recipe!