Italian Rice Tart (Torta di Riso) Dessert Recipe

Rice Tart (Torta di Riso) Recipe 🍚🍋

Welcome to Love With Recipes, where we turn classic dishes into memorable culinary experiences! Today, we have a delightful dessert that hails from the heart of Italy – the Rice Tart, also known as Torta di Riso. This rich and creamy tart, infused with the subtle flavors of lemon and Marsala wine, is sure to become a favorite at your table. Follow this detailed recipe to create a masterpiece that’s perfect for any occasion.

Overview

Category: Dessert

Cuisine: European

Prep Time: 40 minutes

Cook Time: 2 hours

Total Time: 2 hours 40 minutes

Servings: 8

Calories per Serving: 391.7

Ingredients

Instructions

Step 1: Preparing the Rice Mixture 🍚

1. Boil the Liquid: In a large saucepan, combine the milk, water, 1/2 cup of sugar, lemon zest from 2 lemons, and a pinch of salt. Bring the mixture to a boil over medium heat.
2. Cook the Rice: Stir in the long-grain rice and reduce the heat to very low. Simmer, covered, stirring occasionally, until all the liquid is absorbed. This should take approximately 30-40 minutes.
3. Cool the Rice: Once the rice is cooked, spread it evenly on a large dinner plate to cool. Discard the lemon zest at this point.

Step 2: Soaking the Raisins 🍇

4. Soak Raisins: While the rice is cooling, soak 1 cup of raisins in 1/4 cup of Marsala wine for at least 30 minutes. This will plump up the raisins and infuse them with flavor.

Step 3: Preparing the Egg Mixture 🍳

5. Whisk the Yolks: In a large mixing bowl, whisk together the 5 egg yolks and 1 teaspoon of vanilla extract until well blended.
6. Combine with Rice: Stir the cooled rice into the egg yolk mixture until well combined.
7. Add Butter and Raisins: Mix in 2 tablespoons of unsalted butter (melted) and the soaked raisins along with any remaining Marsala wine.

Step 4: Beating the Egg Whites and Folding 🥄

8. Beat Egg Whites: In a separate bowl, beat the 5 egg whites until stiff peaks form. The peaks should be firm but not dry.
9. Fold into Rice Mixture: Gently fold the beaten egg whites into the rice mixture, being careful not to deflate them. This will give the tart a light and airy texture.

Step 5: Baking the Tart 🥧

10. Prepare the Tart Shell: Pour the rice filling into a pre-prepared tart shell. Smooth the top with a spatula.
11. Bake: Preheat your oven to 400°F (200°C). Bake the tart for about 30 minutes, or until it is just set with a lightly creamy center. A skewer inserted in the middle should come out slightly moist.
12. Broil if Necessary: If the top of the tart is too pale, you can briefly brown it under the broiler. Watch closely to prevent burning.

Step 6: Finishing Touches ✨

13. Cool and Brush: Allow the tart to cool on a wire rack. Brush the surface with 1 to 2 tablespoons of Marsala wine, making a few small holes with a toothpick to let the liquor seep into the tart.
14. Serve: Serve the Rice Tart at room temperature, letting the flavors meld beautifully.

Notes and Tips

• Choosing Rice: Long-grain rice works best for this recipe due to its firm texture. Avoid using short-grain or sticky rice.
• Infusing Flavor: Don’t skip the soaking of raisins in Marsala wine. It adds a depth of flavor that complements the creamy rice filling.
• Egg Whites: When folding in the egg whites, do so gently to maintain the airy texture of the tart.

Nutritional Information

Enjoy this classic Italian dessert that combines the comforting texture of rice with the zesty freshness of lemon and the richness of Marsala wine. This Rice Tart, or Torta di Riso, is sure to impress your guests and become a staple in your dessert repertoire. Buon appetito! 🍰🍷