Delicious Rice Pudding Tart

Delicious Rice Pudding Tart

Ingredients

1000 g milk

1 cinnamon stick

Zest of 1/2 lemon (yellow part only)

1 pinch of salt

190 g rice pudding (or Carolina rice)

180 g sugar

5 egg yolks

1 package of round puff pastry

Cinnamon powder for sprinkling

Raw beans to taste

Preparation

1.

Put 900 g milk, cinnamon stick, lemon zest and pinch of salt in the bowl and program for 15 minutes, at 90ºC, speed 2 in Reverse Rotation.

2.

Remove the lemon zest and cinnamon stick.

3.

Add the rice, mix with the spatula and program for 20 minutes, at 90ºC, speed 2 in Reverse Rotation.

4.

Add the sugar. Mix with the spatula (releasing any rice that may accumulate under the blade) and set for 4 minutes, at 95ºC, speed 2 on Reverse Rotation.

5.

In a separate container, dissolve the egg yolks in 100 g of milk. Add them to the bowl and mix with the spatula until they reach the bottom. Set for 5 minutes, at 95ºC, speed 2 on Reverse Rotation.

6.

Preheat the oven to 180ºC.

7.

Open the puff pastry and line a tart pan (bottom and sides) with a removable base. Prick it with a fork, cover it with baking paper and fill the bottom with beans.

8.

Bake in the oven preheated to 180ºC for 23 minutes.

9.

Remove from the oven, remove the beans and paper. Leave to cool a little.

10.

Transfer the rice pudding, smooth it out and put it back in the oven (180ºC) for 5 minutes.

11.

Serve cold or warm, sprinkled with cinnamon powder.