Rice and Almond Tart
If you are a fan of almonds and want to try a recipe with a very interesting and unique texture then this tart is for you.
I’m not really a big rice eater nor almond, however incorporating rice in a tart seemed interesting and got me wanting to experiment.
This tart is not super sweet but goes very well with a dollop of cream or ice-cream on the side for a filling sweet treat.
- 2 cups of rice milk
- ½ cup white sugar
- 1 tsn cinnamon
- ½ cup medium grain rice
- 2 eggs
- ½ cup almond meal
- ½ tsn almond essence
- 1 tbsn lime rind finally grated
- 1 x 28cm sweet short crust pastry shell or store brought sweet crust pastry.
- If using store brought pastry, roll out on a lightly floured surface and transfer pastry into a lightly greased 25cm loose-bottomed tart pan. Refrigerate for 30 minutes. If you are using a bought tart shell omit this step.
- Preheat the oven to 200c.
- Line the pan with baking paper and fill with rice (this is called blind baking which stops the center of the pastry in the tart rising).
- Bake for 15 minutes, remove paper and rice and cook for a further 5 minutes until ever so slightly browned.
- Place milk, sugar and cinnamon in a pan and stir over the stove on low until the sugar is dissolved. Boil, add the rice then simmer covered, stirring every 5 minutes for 25 minutes or until the liquid has been absorbed by the rice. Cool.
- Blend the rice with a mixer/food processor until smooth.
- Mix the rice mix, eggs, almond meal, almond essence and rind in a bowl.
- Pour into the pastry shell and cook on 180c in the oven for 20 minutes until golden.
- This can be served with cream or ice-cream.
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