Rice Tart (Torta di Riso) |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Makes one deep 8-inch tart Ingredients:
3 cups milk |
1 1/4 cups water |
1/2 cup sugar, plus |
2 tablespoons sugar (125 g) |
2 slices lemons, zest of |
1 pinch salt |
1 cup originario rice or 1 cup long-grain rice, plus |
1 1/2 tablespoons originario rice or 1 1/2 tablespoons long-grain rice (200 g) |
1 cup raisins (165 g) |
5 -6 tablespoons marsala or 5 -6 tablespoons rum, divided |
2 large eggs, separated,at room temperature |
1 teaspoon vanilla extract |
5 tablespoons unsalted butter, room temperature (65 g) |
1 deep 8 inch sweet tart crust, baked 20 to 25 minutes (recipe 71610) |
Directions:
1. Heat the milk, water, sugar, lemon zest, and salt to a boil.
2. Stir in the rice and reduce the heat to very low.
3. Simmer, covered, stirring occasionally, until all the liquid is absorbed, 3 to 40 minutes.
4. Spread the rice on a dinner plate to cool and discard the lemon zest.
5. While the rice is cooking, soak the raisins in 1/4 cup Marsala for at least 30 minutes.
6. When the rice has cooled to room temperature, whisk the egg yolks and vanilla in a mixing bowl until blended.
7. Stir in the rice.
8. Add the butter and raisins with the Marsala and mix thoroughly.
9. Beat the egg whites until the peaks are stiff but not dry and fold into the rice mixture.
10. Pour the filling into the tart shell.
11. Heat the oven to 400F.
12. Bake just until lightly creamy inside (a skewer inserted in the center should NOT come out compleltly clean), about 30 minutes.
13. If the top is too pale, you can brown it briefly under the broiler.
14. Cool on a rack, and brush the surface with 1 to 2 Tbs Marsala, making a few holes with a toothpick to allow the liquor to penetrate the interior.
15. Serve at room temperature.
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