The fragrant base encloses a soft and scented filling that melts in the mouth, here is the rice tart! This dessert is simple to make and simply delicious, with flavors reminiscent of childhood thanks to the rice pudding that gives it sweetness and the charm of laughter and outdoor games. The extra touch is given by the citrus aromas that are enhanced by the notes of dark chocolate. There's no need to add anything else, except that this tart can also be made entirely lactose-free, it doesn't contain butter or cream and therefore it's also a dessert for everyone. Have a wonderful snack time!
Ingredients
Ingredients for the base
250 grams of semi-whole wheat flour
70 grams of brown sugar
40 grams of yogurt (also vegetable)
50 ml of extra virgin olive oil
Milk to taste (also vegetable)
Ingredients for the filling
150 grams of semi-brown rice
500 ml of milk (also vegetable)
3 tablespoons of brown sugar
250 grams of ricotta cheese (also vegan alternative)
1 egg
1 orange
1 lemon
Chocolate chips (optional)
Preparation of the base
Mix the flour and sugar. Add the yogurt and extra virgin olive oil and mix. Add a little milk to obtain the desired consistency, soft and supple. Shape the dough into a ball and place it in the refrigerator for half an hour in an oiled bowl. After this time, take the dough again and spread it on the bottom of a cake tin, taking care to raise the edges with your fingers. Prick the surface of the pastry with a fork.
Preparing the filling
Pour the milk and sugar into a saucepan and heat. When it comes to a boil, add the rice. Lower the heat and simmer, stirring constantly, until the liquid has absorbed. Remove from heat and let cool. Then add the grated rind of the lemon and orange, the ricotta cheese and the egg, mix.
Preparing the tart
Pour the rice mixture onto the shortcrust pastry previously laid out in the pan. Level the surface. Bake in a static oven at 180° C for 35-40 minutes. Remove from the oven and leave to cool. You can decorate with chocolate chips if you like.
