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Lorenza

Lorenza Ávila

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Mexican Rice Pudding Tart

3 h
1 h 50 min
Easy
68
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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.
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Ingredients

12 servings
  • 1 Cup of rice
  • 2 cups of Water
  • 1 Cup of evaporated milk
  • 1 Cup of condensed milk
  • 1 raja of cinnamon
  • 1 tablespoon of lemon zest
  • 1/2 Cup of raisin for rice pudding
  • 2 pieces of egg yolk for rice pudding
  • 1 3/4 cups of Butter 200g, for tart dough
  • 1 tablespoon of vanilla essence for tart dough
  • 2 pieces of egg for tart dough
  • 3 cups of wheat flour 400g, for pasta frola
  • 1 teaspoonful of baking powder 10g, for tart dough
  • 1/2 teaspoonful of Salt for tart dough
  • enough of egg to varnish
  • 1 Cup of sugar 200g, for tart dough
  • enough of powder sugar to decorate
  • enough of 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.
    Calories
    605
    kcal
    30%
    Carbohydrates
    80.1
    g
    27%
    Proteins
    9.3
    g
    19%
    Lipids
    31.1
    g
    48%
    Fiber
    7.4
    g
    15%
    Sugar
    28.7
    g
    32%
    Cholesterol
    78.3
    mg
    26%
    Esha
    Rate this tip
    Ratings (1)
    Margareta Zbucki Mariscal
    13/07/2019 09:46:06
    Deliciosa

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