for 1 cake

Filling

5 dl	milk
¼ tsp	salt
100 g	risotto rice
70 g	butter
70 g	sugar
3	egg yolks
1	organic lemon, use grated zest only
80 g	ground almonds
2 dl	cream
3	egg whites
1 pinch	salt

Tart

1	butter pastry dough, rolled into a circle (270 g)

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.

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