Rice Tart (Crostata di Riso)
Category: Desserts
Serves: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Powdered sugar | 150g |
| Extra virgin olive oil | 90g |
| Baking powder | 8g |
| Eggs | 2 |
| Lemon zest | 1 |
| Vanilla pod | 1 |
| Whole milk | 1 liter |
| Carnaroli rice | 300g |
| Granulated sugar | 90g |
| Orange zest | 1 |
| Cinnamon stick | 1 |
| Vanilla pod | 1 |
| Fine salt | 2g |
| Egg | 1 (for brushing) |
| Brown sugar | to taste |
Instructions:
-
Prepare the Shortcrust Pastry:
- Begin by preparing the shortcrust pastry. On a clean work surface, sift the all-purpose flour to form a well. Add the powdered sugar into the well.
- Next, scrape the seeds from a vanilla pod and add them to the flour and sugar mixture. Then, sift the baking powder into the dry ingredients.
- Grate the zest of a lemon into the mixture for a fresh, citrusy note.
- Crack in two eggs and pour in the olive oil. Use a fork to gently mix the ingredients together.
- Once the dough starts to come together, use your hands to knead it into a smooth dough.
- Wrap the dough in plastic wrap and place it in the fridge to chill while you prepare the rice filling.
-
-
Make the Rice Filling:
- Slice open a vanilla pod and scrape the seeds into a saucepan. Add the vanilla pod, a cinnamon stick, and the whole milk to the pan.
- Heat the milk over medium heat until it begins to warm, allowing the vanilla and cinnamon to infuse the milk with their flavors.
- Stir in the granulated sugar and bring the milk to a gentle simmer.
- Add the Carnaroli rice to the simmering milk. Continue to cook the rice until it absorbs the liquid and becomes soft and tender. Stir occasionally to prevent the rice from sticking.
- Once the rice is fully cooked, remove the saucepan from the heat and let it cool to room temperature.
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Assemble the Tart:
- Preheat the oven to 180°C (350°F) for static heat, or 160°C (320°F) for fan-assisted heat.
- Take the chilled pastry dough out of the fridge. Divide it into two portions: one slightly larger than the other. Roll out the larger portion of dough on a lightly floured surface into a round shape about ½ cm thick.
- Butter and flour a 28 cm (11-inch) tart pan. Carefully roll the dough onto the rolling pin, then unroll it over the prepared pan.
- Press the dough gently into the edges of the pan, trimming off any excess around the top. Use the rolling pin to roll over the edges of the pan to remove any leftover dough.
- Fill the tart shell with the cooled rice mixture, spreading it evenly using a spoon or spatula.
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Top the Tart and Bake:
- Roll out the remaining dough and place it over the rice filling. Press the edges of the top dough to seal it with the base.
- Brush the top of the tart with a beaten egg to give it a golden, glossy finish when baked.
- Bake the tart in the preheated oven for 45 minutes (or 35-40 minutes in a fan-assisted oven) until the pastry is golden and the filling is set.
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Finishing Touches:
- Once baked, remove the rice tart from the oven and allow it to cool completely before serving. Optionally, dust the top with brown sugar for an extra touch of sweetness.
This classic Crostata di Riso is the perfect dessert for any occasion, combining the flavors of citrus, vanilla, and a hint of cinnamon with the creamy texture of rice pudding. The crisp pastry shell complements the rich filling, making every bite an irresistible treat.
Enjoy the delightful combination of traditional Italian flavors in this comforting dessert!
