Rice Pudding Filled Tart

Lorenza Ávila
How many times have you thought about combining your two classic favorite desserts? As proof that it might be a good idea, we present this Rice Pudding Filled Tart recipe that will be a hit at your next gathering or will save you when you need to bring dessert. For this Rice Pudding Filled Tart recipe, it is important that when handling the dough, it is cold enough so that it does not break. An extra tip for this easy dessert is to use the right amount of yolks to give a better consistency to the rice pudding.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 cup rice, for the rice pudding
  • 2 cups water, for the rice pudding
  • 1 cup evaporated milk, for the rice pudding
  • 1 cup condensed milk, for the rice pudding
  • 1 stick cinnamon, for the rice pudding
  • 1 tablespoon lime zest, for the rice pudding
  • 1/2 cups raisins, for the rice pudding
  • 2 egg yolks, for the rice pudding
  • 1 3/4 cups butter, 200g, for the pasta frola
  • 1 tablespoon vanilla essence, for the pasta frola
  • 2 eggs, for the pasta frola
  • 3 cups wheat flour, 400g, for the pasta frola
  • 1 teaspoon baking powder, 10g, for the pasta frola
  • 1/2 teaspoons salt, for the pasta frola
  • egg, for brushing
  • 1 cup sugar, 200g, for the pasta frola
  • icing sugar, for decoration
  • strawberries, for decoration
Preparation
3h
1h 50 mins
Low
  • Preheat the oven to 175°C.
  • For the rice pudding, heat the water and add the rice, cooking until almost done.
  • Add evaporated milk, condensed milk, cinnamon, lemon zest, raisins, and cook for 10 to 15 minutes over medium heat or until slightly reduced. Remove and cool.
  • Once cool, add the egg yolks to the rice and beat until incorporated.
  • For the pasta frola, in a bowl beat the butter with the sugar until creamy. Add the vanilla essence, the eggs one by one, and finally the dry ingredients. Wrap with cling film and chill in the refrigerator for at least one hour.
  • On a floured surface, roll out the dough to the size of the tart pan, line with the dough, pour in the rice pudding filling, and cover with a disc of dough. Using a knife, make a cross in the center of the dough to let it breathe.
  • Brush the dough with beaten egg and bake for 80 minutes or until cooked. Let cool and refrigerate for another hour.
  • Sprinkle with powdered sugar and decorate with strawberries
  • Cut a slice and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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