for 8 pieces

Shortcrust pastry

250 g	white flour
40 g	sugar
¼ tsp	salt
1	organic lemon, use only a little grated zest
150 g	butter, cut into pieces, cold
1	egg, beaten

To shape

200 g

apricot jam

Filling

4 dl	milk
100 g	round grain rice
1 pinch	salt
75 g	butter, soft
75 g	sugar
1 pinch	salt
2	egg yolks
1	organic lemon, use only a little grated zest
75 g	shelled ground almonds
2 dl	cream
2	egg whites
1 pinch	salt

To bake

icing sugar to dust

How it's done

Shortcrust pastry

Mix the flour, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Divide the dough into 8 portions, roll out into circles (each approx. 10 cm in diameter) between 2 cut-open plastic bags, place in the prepared moulds. Prick the bases firmly with a fork, spread with the jam, cover and leave to chill.

Filling

Bring the milk to the boil with the rice and salt, reduce the heat, simmer for approx. 30 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool a little. Place the butter in a bowl, mix in the sugar and salt. Whisk in the egg yolks and lemon zest, continue to whisk until the mixture becomes lighter in colour. Mix in the almonds, cream and rice pudding. Beat the egg whites with the salt until stiff, fold the egg whites carefully into the mixture using a rubber spatula, spread the mixture over the pastry bases.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 160°C. Remove the pies from the oven, allow to cool a little, remove from the pie cases and leave to cool on a rack, dust with icing sugar.

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