for 8 person

Rice pudding

5 dl	milk
100 g	Fine Food Riso venere
1 pinch	salt
2 dl	single cream

Filling

100 g	butter, soft
50 g	coconut palm sugar
1	organic lime
2	egg yolks
30 g	marzipan, cut into pieces
80 g	shelled ground almonds
¼ tsp	baking powder

2	egg whites
1 pinch	salt
1	rolled shortcrust pastry (approx. 32 cm Ø)
4 tbsp	Fine Food Blueberry jam

Kiwis

4	kiwis, cut into wedges
1 tbsp	olive oil

To serve

320 g	Fine Food Gelato Fior di Latte
a little	dill

How it's done

Rice pudding

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.

Filling

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.

To bake

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.

Kiwis

Carefully mix the kiwis with the reserved lime juice and oil.

To serve

Cut the tart into slices. Scoop the ice cream into balls, serve with the tart, kiwis and a little dill.

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