Torta di Riso – Elban Rice Tart
Creamy Arborio rice, sweet pastry and lemon create a wonderfully rustic Tuscan island tart.
Ingredients
- 1 sheet ready-made shortcrust pastry
- 100 g Arborio rice
- 500 ml whole milk
- 75 g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- finely grated zest of 1 lemon
- 25 g unsalted butter
- 2 tbsp icing sugar
- pinch of salt
Instructions
- Heat the oven to 180°C, fan 160°C, gas 4.
- Line a 20cm tart tin with the pastry and chill for 10 minutes.
- Simmer the rice with the milk, sugar and salt for about 20 minutes, stirring regularly, until tender and creamy.
- Remove from the heat and stir in the butter, vanilla and lemon zest.
- Allow to cool slightly, then beat in the eggs.
- Pour into the pastry case and bake for 25 minutes, until lightly golden and set.
- Cool completely and dust generously with icing sugar before serving.
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Nutrition
546
Calories
16G
Fat
7G
Saturates
29G
Sugars
423G
Salt
14G
Protein
86G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
