PASTIERA DI RISO – ITALIAN RICE TART

Recipe Created By:

Sofia Gallo

Serves

2

ready in

70 minutes

difficulty

Easy

What you will need

For the Pastry Cases

  • 100 g 00 flour – if not available use a fine flour. It has to be weak to give you a short pastry
  • 45 g granulated sugar
  • 1 egg yolk – use the white to bake mini meringue
  • 60g butter
  • 1 pinch of salt

For the Rice Cream Filling

  • 50g Riso Gallo Carnaroli Rice
  • 145g full fat milk
  • 100g ricotta
  • 100g granulated or caster sugar
  • 1 medium egg (or 50g if you have large eggs)
  • 25g unsalted butter
  • Pinch of salt
  • Cinnamon sticks
  • Lemon peel and orange essence optional

How to prepare:

For the pastry cases, start by placing your butter, sugar and salt in a stand up mixer. This can also be done in a bowl using a wooden spoon. Use the flat beater to cream together the butter and sugar, add your egg yolk, making sure it is fully incorporated, before adding your flour and pinch of salt.

We should be left with a soft dough. Place this in cling film and cool in the fridge for about 30 minutes or so, while we prepare the filling. To shape your tartlets, make sure that the pastry is still cold, but use your hands to soften this before rolling to 4-5 mm thickness. Line your cases, use a fork to prick the bottom of the pastry, and place in the fridge if necessary, to set once more before baking.

Prepare your crema di riso: in a saucepan, add your butter, milk, cinnamon stick and peel. Bring to the boil and then add your rice. Let this cook on a medium to low heat, mixing from time to time.

For the ricotta cream: using a sieve, pass the ricotta through to make it creamier. Add the granulated sugar and whisk with a hand whisk to a creamy consistency. Add the egg and finally when the rice is cooked, remove the cinnamon and lemon peel, and add to the cream mixture.

Let the filling cool down and prepare your pastry cases. Roll the pastry to about ½ cm thickness, not too thin on this occasion because the filling is heavy. Line 2 x 9cm mini flan tins, spread your preferred jam, I used a rhubarb and ginger homemade compote. and top with the filling. If you have spare pastry, you can add some decorations on the top.

Bake in static oven at 180° C / Gas Mark 4 until golden brown. I served mine with some mascarpone on the side and frozen raspberry powder.

For a creamier result you could swap some of the milk for double cream and you may want to blend half of the mixture.

For a quick compote ready in 15 min: add your favourite fruit, sugar and flavouring to a saucepan. Bring this to a boil, reduce the heat and cook until it reaches your preferred consistency. You can use frozen fruit too and some sugar substitute like maple syrup or honey.

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