ingredients
  • For the shortcrust pastry
  • Eggs 2 • 130 kcal
  • Flour 350 grams (almost 3 cups)
  • Granulated sugar 100 grams (½ cup)
  • Extra virgin olive oil 80 ml (1/3 cup)
  • A pinch of salt
  • For the stuffing
  • Milk 800 ml (3 1/3 cups) • 49 kcal
  • Fresh cream 150 ml (3/5 cup)
  • Water 200 ml (almost 1 cup)
  • Rice 300 grams (1 3/4 cups)
  • Orange 1
  • Vanilla 1 stick
  • Granulated sugar 70 grams (1/3 cup)
  • Egg 1 • 130 kcal
Calories refers to 100 gr of product

The rice tart is a traditional dessert typical of Carnival period. A lighter and more crumbly oil shortcrust pastry shell contains a soft and full-bodied rice cream, scented with orange zest and vanilla seeds. A simple and delicate dessert that releases its delicious flavor in every bite. Make the rice tart in advance, so the flavors will mature and further intensify. Enjoy it for breakfast or as a snack, with a cup of tea or to end a lunch with friends and family. So let’s find out how to prepare the rice tart by following our recipe step by step.

How to make Rice Tart

In a saucepan, combine the milk with the fresh cream and water; add the orange zest (1) and the seeds of the vanilla pod.

Pour in the rice (2), mix carefully and put on very low heat. Let the rice cook until it is soft, almost undone but still quite moist. If necessary, add a little more boiling water while cooking. Turn off the stove and let cool.

Meanwhile, prepare the oil shortcrust pastry; pour the flour into the bowl of a planetary mixer, add the granulated sugar, the extra-virgin olive oil, salt and eggs (3), then knead quickly until you get a firm and homogeneous dough.

Form a ball, wrap it in a sheet of cling film (4) and let it rest for at least half an hour in the refrigerator.

After this time will be elapsed, roll out the dough into a rather thin sheet and line a lightly greased tart mold (5).

When the rice is cold, transfer it to a bowl; remove the orange peel, add the egg and sugar, then mix (6), until you get a soft and homogeneous cream.

Pour the cream into the oil shortcrust pastry shell and level well with the back of a spoon (7). Bake at 175 degrees C and cook for about 50 minutes, or in any case until the surface begins to brown and the pastry is well cooked.

After the cooking time will be elapsed, take the tart out of the oven and let it rest, then take it out of the mold and serve it very cold, cut into wedges (8).

How to store Rice Tart

The rice tart can be stored at room temperature, under a glass bell jar or in a special airtight container, for 2-3 days.