Rice Tartlets with Custard Cream

Rice Tartlets with Custard Cream

Pastry

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Cook Time

3 h

Servings

12

Difficulty

Medium

Prep Time

60 Min

Description

These rice tartlets with custard cream are a true jewel of Italian pastry! I often prepare them for Sunday brunch or for Easter, and they always disappear in a flash. The shortcrust pastry base, prepared with the Thermomix®, is crumbly and delicious, while the creamy filling of rice and custard cream is an explosion of flavors. A touch of orange and lemon zest makes it all even fresher and more fragrant. Preparation takes a little time, but the result is guaranteed! Perfect for those who love traditional desserts with a touch of originality.

Ingredients (14 ingredients)

  • 320 g flour
  • 120 g sugar
  • 120 g cold butter
  • 2 piece eggs
  • vanilla extract
  • 500 ml milk
  • 75 g rice
  • 85 g sugar
  • 150 g custard cream
  • 2 piece egg whites
  • orange zest
  • lemon zest
  • fine salt
  • vanilla extract

Preparation (13 steps)

1

Preparation of the shortcrust pastry

Thermomix® Setting
20 Sec./Speed 4

Pour 320 g of flour, 120 g of sugar and 120 g of cold butter cut into cubes into the Thermomix bowl. Knead for 20 Sec./Stufe 4 until a sandy mixture is obtained.

20
2

Addition of eggs and vanilla

Thermomix® Setting
20 Sec./Speed 4

Add 2 eggs and vanilla extract to taste in the Thermomix bowl. Knead for 20 Sec./Stufe 4 until a homogeneous dough is obtained.

20
3

Cooling the shortcrust pastry

Transfer the dough to a lightly floured work surface and form a smooth and compact loaf. Wrap in plastic wrap, flatten slightly and let it harden in the refrigerator for at least 1 hour.

4

Preparation of the rice cream

Thermomix® Setting
20 min/212°F/Speed 2 100

Pour 500 ml of milk, 75 g of rice, orange zest to taste, lemon zest to taste, vanilla extract to taste and a pinch of fine salt into the Thermomix bowl. Cook for 20 Min./100°C/Stufe 2, stirring with the spatula if necessary.

1200
5

Dissolving the sugar in the rice

Thermomix® Setting
10 Sec./Speed 3

Add 75 g of sugar in the Thermomix bowl with the hot rice. Mix for 10 Sec./Stufe 3 to dissolve the sugar.

10
6

Cooling the rice cream

Transfer the rice to a baking sheet or large baking dish and let it cool completely, first at room temperature and then in the refrigerator.

7

Incorporation of custard cream

Remove the larger citrus peels from the cooled rice cream. Add 150 g of custard cream and the last 10 g of sugar provided for the filling. Mix gently with a spatula.

8

Whipping the egg whites

Thermomix® Setting
3 min/Speed 3.5

Insert the butterfly into the Thermomix bowl. Add 2 egg whites and a pinch of fine salt. Beat until stiff for 3 Min./Stufe 3.5 without temperature.

180
9

Incorporating the egg whites into the cream

Gently incorporate the whipped egg whites into the rice cream, adding them a little at a time and stirring from the bottom up so as not to break them down.

10

Preparation of the shortcrust pastry discs

Roll out the shortcrust pastry between two sheets of parchment paper using a rolling pin and a little flour. Cut out 12 discs with a 12 centimeter diameter pastry cutter.

11

Filling the baskets

Line a greased and floured muffin tin with the shortcrust pastry discs, creating baskets. Fill the baskets to the brim with the rice cream.

12

Baking in the oven

Bake in a static oven preheated to 180 °C for 25-30 minutes or in a fan oven at 170 °C for the same time.

13

Cooling and decoration

Remove the sweets from the oven, let them cool completely, then extract them from the mold and decorate with plenty of powdered sugar.

Finished cooking? Great! 🎉

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Created by

Valentina Leone

Valentina Leone

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Tags

#Sweet #Italian #Festive #Pastry

Allergens

  • Cereals containing gluten: Wheat
  • Eggs
  • Milk (including lactose)

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