Ingredients
Hint:
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
kochen@bettybossi.ch
Filling
Tart
Utensils
One tart tin (approx. 26 cm in diameter)
How it's done
Filling
In a pan, bring the milk, salt and rice to the boil while stirring. Reduce the heat, simmer for approx. 30 mins., stirring occasionally to form a thick, creamy rice pudding, leave to cool. Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the egg yolks and continue to whisk until the mixture becomes lighter in colour. Stir in the lemon zest, almonds, cream and rice pudding. Beat the egg whites with the salt until stiff, fold in carefully.
Tart
Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Spread the filling on top and smooth down.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
| Tip: | Dust with icing sugar. |
|---|
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