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Lorenza

Lorenza Ávila

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Mexican Rice Pudding Tart

3h
1h 50 mins
Low
237
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How many times have you thought about putting together your two favorite classic desserts? As proof that it may be a good idea, we present this recipe for Mexican Rice Pudding Tart which will be the hit of your next meeting or what will save you when it's your turn to bring the dessert. For this recipe for the Cake filled with Rice with Milk it is important that when handling the pasta, it is sufficiently cold so that it does not break. An extra tip for this easy dessert is that you use the correct amount of yolks to give a better consistency to rice pudding.
Learn more about Lorenza Ávila

Ingredients

12 portions
  • 1 cup rice
  • 2 cups Water
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 1 raja cinnamon
  • 1 tablespoon lemon zest
  • 1/2 cups raisin, for rice pudding
  • 2 egg yolks, for rice pudding
  • 1 3/4 cups butter, 200g, for tart dough
  • 1 tablespoon vanilla essence, for tart dough
  • 2 eggs, for tart dough
  • 3 cups wheat flour, 400g, for pasta frola
  • 1 teaspoon baking soda, 10g, for tart dough
  • 1/2 teaspoons salt, for tart dough
  • enough egg, to varnish
  • 1 cup sugar, 200g, for tart dough
  • enough powder sugar, to decorate
  • enough strawberry, to decorate

Preparation

Preheat the oven to 175 ° C.
For rice pudding, heat the water and add the rice, cook until almost cooked.
Add the evaporated milk, condensed milk, cinnamon, lemon zest, raisins and cook for 10 to 15 minutes over medium heat or even reduce the liquid a little. Remove and cool.
Once cold, add the yolks to the rice and stir until incorporated.
For the tart dough, in a bowl beat the butter with the sugar until it is creamy. Add the vanilla essence, the eggs one by one and finally the powders. Wrap with sticky plastic and chill in the refrigerator for at least one hour.
On a floured surface, extend the dough the size of the tart mold, line with the dough, pour the rice filling with milk. And cover with a dough disk. With a knife, form a cross at the center of the dough to "breathe".
Varnish the dough with beaten egg and bake for 80 minutes or until done. Chill and refrigerate one more hour.
Sprinkle with powdered sugar and decorate with strawberries
Cut a slice and serve.

PRESENTATION

On a wooden plate, accompanied by cappuccinos.

TIPS

It is important that, in order to handle the pie dough better, dough must be cold enough so that it doesn't break. The cake must be completely cold before cutting it for its creamy filling. The yolks will help your rice to be more consistent.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Margareta Zbucki Mariscal
13/07/2019 09:46:06
Deliciosa

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