for 1 cake

Compote

500 g	rhubarb, cut into pieces
2 tbsp	sugar

Rice pudding

4 dl	milk
¼ tsp	salt
100 g	risotto rice
1	vanilla pod, cut lenghtwise, seeds scratched out

Filling

50 g	butter
100 g	sugar
3	egg yolks
2 dl	full cream
3	egg whites
1 pinch	salt

Tart

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

To bake

a little

icing sugar

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.

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