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
Compote
Rice pudding
Filling
Tart
To bake
Utensils
One tart tin (approx. 28 cm in diameter)
How it's done
Compote
Mix the rhubarb and sugar in a pan, cover and simmer over a medium heat for approx. 15 mins. until soft, allow to cool slightly.
Rice pudding
In a pan, bring the milk, salt, rice, vanilla pod and vanilla seeds 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.
Filling
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 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. Add the compote and rice, smooth down.
To bake
Approx. 45 mins. in the lower half 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. Dust the Easter tart with icing sugar.
| Tip: | If you're using green garden rhubarb, add approx. 20 g of raspberries to the rhubarb when cooking. This will give it a beautiful pink colour. |
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