Rice tart with chocolate almond crust

Rice tart with almond chocolate crust

french version english version italian version (Scroll down)

A few months ago, this tart was the only edible thing for dinner I hosted at my house. The problem was that it wasn’t me who made it, but my friend Francesca, my guest with her family. The dinner was one of the biggest failures of my culinary career. The dishes that were suppose to be hot were cold, those that were suppose be hot were cold, I forgot quiche potato in the oven in the bargain. Fortunately we had this rice tart, which was amazing. The crust, the cream of rice, the smell, everything was perfect. I love rice in any occasion and any shape, when there’s some rice on the table I regret nothing if I eat a lot. I don’t know if the others like it as much I do, but that evening we had no alternative!
And here is the recipe of the pie that saved me, with some small changes in the crust, which in the original recipe is a regular shortbread pastry.

Ingredients:

For the crust: 200 gr. of all-purpose flour •100 gr. of almond flour• 1 egg •150 gr. of softened butter •1 tablespoon of cocoa powder •80 gr. of sugar• 1 pinch of salt
For the rice cream: 70 gr. of rice •600 gr. of milk •3 tablespoons of sugar• 2 egg yolks• 2-3 tablespoons of Marsala * • the zest of 1 lemon

  • Prepare the crust kneading by hand or with a mixer the two flours and the salt with the butter until creamy, then add the egg, the sugar and the chocolate;
  • When all the ingredients are well mixed and the dough is homogeneous (ball shaped), wrap it with plastic paper and keep in the fridge for at least a half hour;
  • Prepare the rice cream placing all the ingredients in a saucepan, cook over low heat until most of the milk is absorbed by the rice; take out of the heat and let it cool down for a bit;
  • Preheat oven to 170 ° and line a mold with parchment paper or grease it with butter;
  • Remove the dough from the fridge, spread it on a lightly floured surface, giving it a shape right to the mold;
  • Put the pastry into the mold, pour the rice cream and bake it for 20-25 minutes. Dust with icing sugar before serving it.

In my opinion, this cake is even better after a day.

* The Marsala is an Italian sweet wine. You can replace it with a muscat wine.

Tarte au riz, avec une croûte sablée aux amandes et chocolat.

tarte du riz avec sablée aux amandes et chocolat

Il y a quelques mois, cette tarte a été la seule chose comestible pendant un dîner que j’avais organisé chez moi. Le problème était que ce n’est pas moi qui l’avais faite, mais mon amie Francesca, mon invitée avec sa famille. Ce dîner a été un des plus grands échecs de ma carrière culinaire. Les plats qui devaient être chauds étaient froids, les plats qui devaient être froids étaient chauds, par-dessus le marché j’ai oublié une quiche de pommes de terre dans le four. Heureusement, on avait la tarte qui était magnifique. La croûte, la crème de riz, la saveur, tout était parfait. Moi j’adore le riz, à toutes les occasions, dans toutes les formes, quand il y a du riz je n’ai aucun regret à en manger beaucoup. Je ne suis pas sure que les autres l’ont autant aimaient que moi, toutefois on n’avait pas d’alternative !
Et voilà la recette de la tarte qui m’a sauvée, avec quelques petites modifications dans la croûte, qui selon la recette originale est une pâte sablée ordinaire.

Ingrédients:

Pour la pâte sablée: 200 gr. de farine tout usage 100 gr. de farine d’amandes 1 œuf 150 gr. de beurre ramolli 1 cuillère à table de cacao en poudre 80 gr. de sucre 1 pincée de sel
Pour la crème : 70 gr. de riz 600 gr. de lait 3 cuillères à table de sucre 2 jaunes d’œufs 2-3 cuillères à table de Marsala* le zeste d’un citron

  • Préparez la croûte en mélangeant avec les mains ou au mixeur les deux farines et le sel avec le beurre, jusqu’à l’obtention d’une pâte granuleuse, puis ajoutez l’œuf, le sucre et le chocolat ;
  • Formez comme une boule, couvrez avec du film en plastique et réservez au moins une demi-heure au frigo ;
  • Préparez la crème en plaçant tous les ingrédients dans une casserole, cuisez à feu doux jusqu’à ce que la majorité du lait soit absorbé par le riz ; sortez du feu et laissez refroidir un peu ;
  • Préchauffez le four à 170° et tapissez un moule avec du papier parchemin ou graissez-le avec du beurre ;
  • Sortez la pâte du frigo, étalez-la sur une surface légèrement farinée, en donnant une forme adaptée au moule;
  • Mettez la pâte dans le moule, y versez la crème de riz et cuisez au four 20-25 minutes. Saupoudrez de sucre à glace avant de servir.

À mon avis, ce gâteau après une journée est encore meilleur.
* Le Marsala est un vin doux italien. Vous pouvez le remplacer par un vin muscat.

Torta alla crema di riso con frolla di mandorle e cioccolata

torta alla crema di riso

Ingredienti :

Per la base: 200 gr. di farina • 100 gr. di farina di mandorle • 1 uovo • 150 g. di burro ammorbidito • 1 cucchiaio di cacao in polvere • 80 gr . di zucchero • 1 pizzico di sale
Per la crema di riso: 70 gr. di riso • 600 gr. di latte • 3 cucchiai di zucchero • 2 tuorli d’uovo • 2-3 cucchiai di Marsala • la scorza di un limone

  • Preparate la base mescolando con le mani o in una planetaria le due farine e il sale con il burro fino ad ottenere un impasto friabile, aggiungete poi l’uovo, lo zucchero e il cioccolato e lavorate (non troppo !) fino ad avere un composto abbastanza omogeno;
  • Fate una palla con la pasta, coprite con pellicola di plastica e tenere in frigo almeno mezz’ora ;
  • Per la crema di riso, mettete tutti gli ingredienti in una casseruola, fate cuocere a fuoco basso, girando di tanto in tanto fino a quando la maggior parte del latte sarà stata assorbita dal riso; togliete dal fuoco e lasciate raffreddare leggermente;
  • Preriscaldate il forno a 170 ° e foderare una teglia con carta da forno o imburratela ;
  • Togliete l’impasto dal frigo e stendetelo su una superficie leggermente infarinata, cercando di dargli una forma adattata allo stampo;
  • Sistemate la pasta frolla nella teglia, versateci la crema di riso e cuocete per 20-25 minuti. Cospargere di zucchero a velo e servite.

A moi parere questa torta il giorno dopo è ancora più buona!

rice tart with almond and chocolate crust

114 thoughts on “Rice tart with chocolate almond crust

  1. i dolci col riso sono un retaggio della nonna laziale che ha vissuto per anni in Toscana prima di tornare a Roma. e come tutte le nonne che si rispettino per quanto fosse solo una ragazzina a quei tempi s’ è portata dietro un bagaglio culinario da far invidia alla nonna toscana doc.
    Suoi sono i dolci col riso, dalle frittelle ai budini alle crostate, la nonna toscana (forse perchè dalle nostre parti non s’ usano molto) non li ha mai preparati.
    poi dici che una viene su confusa : )))))

    • Ma stiamo parlando della nonna quella dello “stifado”con la feta??? Perché tu sai, lei mi è rimasta nel cuore! Sulle frittelle di riso passo e chiudo, anche la mia nonna le fa sempre per il compleanno del Nonno. Lo puoi capire salendo le scale del palazzo che “oggi si mangia frittelle”!

  2. Oh no! I am so sorry to hear of the culinary mishaps! It’s such a shock when you’re a competent cook to have everything go wrong! I’m glad that this gorgeous tart saved the day. I’ve never made a sweet dessert with rice so the idea sounds quite unusual to me (though I have had creamed rice for breakfast!) but the photos completely sell the idea! Gorgeous xx

    • The funniest thing is that for that dinner I’ve prepared some dishes that I’ve been doing since many years… Fortunately my guests were close friends!
      In Italy we are used to rice dessert, you can find one portion cake in pastry shops that people buy for their breakfast. I’m sure you’re going to love it Laura! thanks a lot, have a great we!

  3. This looks lovely!
    i’ve never thought of putting rice in a tart but it sounds so yummy i gotta give this a go! 🙂

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