Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One tart tin (approx. 28 cm in diameter)
How it's done
Bring the milk to the boil along with the rice and salt. Reduce the heat, simmer for approx. 50 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool slightly. Stir in the cream, puree the mixture until smooth and leave to cool.
Place the butter in a bowl, stir in the coconut palm sugar. Add the lime zest, egg yolks and marzipan, beat for approx. 5 mins. using the whisk on a mixer. Mix in the almonds and baking powder along with the rice pudding.
Beat the egg whites with the salt until stiff, carefully fold into the mixture. Roll out the dough and place in the tart tin along with the baking paper. Spread the jam over the dough, spread the filling on top.
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, slide onto a rack and leave to cool.
Carefully mix the kiwis with the reserved lime juice and oil.
Cut the tart into slices. Scoop the ice cream into balls, serve with the tart, kiwis and a little dill.
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