Chocolate rice pudding tart

Chocolate rice pudding tart

By
From
Posh Rice
Serves
10–12
Prep
110 mins

The texture from the rice adds an extra dimension to the filling, which takes this chocolate tart to another level.

Ingredients

Quantity Ingredient
375g block shortcrust pastry
plain flour, for dusting
500ml whole milk, plus extra if needed
pinch salt
100g pudding rice
100g dark chocolate, chopped
150ml double cream
1 teaspoon vanilla extract
85g caster sugar
1 egg and 2 egg yolks, beaten together
cocoa powder, for dusting
see method for ingredients

Method

  1. Roll out the pastry on a floured surface and use it to line a 23cm deep tart tin, leaving a 1cm overhang. Prick the base with a fork and chill for 30 minutes until firm.
  2. Tip the milk and salt into a saucepan and bring to a simmer. Tip in the rice and simmer briskly for 20 – 25 minutes, stirring often, until cooked and creamy. Add a little more milk if needed. Stir through the chocolate, then leave to cool to room temperature.
  3. Preheat the oven to 200°C. Line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes. Remove the beans and paper and return to the oven for 10 – 15 minutes, or until the pastry is golden. Use a sharp knife to cut off the overhang.
  4. Mix the cream, vanilla, sugar and eggs into the rice pudding. Return the tart case to the oven. With the door open, pour the rice filling into the pastry case. Bake for 25 – 30 minutes, or until set – there should be a slight wobble in the centre. Leave to cool, then chill. Dust with cocoa powder before serving.
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