Semi-wholemeal tart with custard and Originario rice
Nicole Scevaroli, Verona
Let’s start preparing the pastry by softening the butter. We beat it in a bowl with the sugar, the egg, and a pinch of salt. Then we add the flour and the baking powder. We create a loaf and let it rest in the refrigerator wrapped in a plastic wrap for at least 2 hours.
We cook the rice in a solution made up of half milk and half water and add a pinch of fine salt. Once cooked, we drain it, and let cool.
Now we prepare the custard.
We heat the milk over low heat in a pan with the vanilla and the yellow part of the zest of half a lemon.
Meanwhile, in a pan with high edges, we beat the egg yolks with the sugar and rice flour. When the milk begins to make small bubbles, turn off the heat and pour it with the help of a filter into the yolks and sugar mixture, stirring quickly with a whisk.
Finally, we put the saucepan on the heat and continue stirring until the cream thickens slightly. Turn off the heat, quickly transfer to a bowl, add the rice, and mix the two compounds.
Let it rest by covering with transparent film in contact with the cream so that no lumps or crusts will form.
Finally, we preheat the oven at 180 degrees in static mode.
We roll out the pastry helping us with flour and a rolling pin.
We place it in a tart mold (preferably with a removable bottom), cut the edges and prick the base with a fork.
We stuff the custard with the cream of rice, level well.
Put in the oven and cook for about 30 minutes.
We let the tart completely cool before removing it from the mould.
We serve it and enjoy!