Chocolate rice tart
Instructions
Roll out the pastry and line a cake tin of 24-26 cm diameter, greased.
Prick the dough with the prongs of a fork, cover it with parchment paper, fill it with dried beans and passed in a preheated oven at 190 degrees for about half an hour.
To eliminate paper and baking beans.
Streaks cut the candied orange peel and let it marinate in the liquor.
Dilute the milk with a little water, bring it to a boil and lessatevi rice.
Drain the rice al dente, add the cream (less 2-3 tablespoons) sugar and 2 egg yolks; unite also reduced chocolate into small pieces and candied fruit, drained by the liquor.
Snow firmly mounted 2 egg whites and blend the mixture.
Pour all in the dough and spread 1 egg yolk whisked surface with the remaining cream.
Put in the oven at 160 degrees for about twenty minutes.
You can decorate the tart with shortbread stars (which have made Stenciling by scraps of dough and cooked aside), with chocolate shavings and candied orange streaks.
Ingredients and dosing for 6 persons
- 450 g of short pastry
- 150 g of rice
- 50 cl of milk
- 25 cl of creme fraiche
- 70 g of sugar
- 3 eggs
- 100 G = = Chocolate
- 50 g of candied orange peel
- Grand marnier
- For the mold:
- Butter