Budino di Riso (Tuscan Rice Pudding Tart)

Pastry

• 320 g Shortcrust pastry

Rice pudding filling

• 900 ml Whole milk
• 160 g Caster sugar
• 1 medium Lemon
• 1 tsp Dried orange zest
• 2 tsp Vanilla extract
• 180 g Arborio rice
• 3 Egg
• ½ tsp Ground cinnamon

1. Heat the oven to 180°C (355°F). Roll out the shortcrust pastry and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin while you make the filling.
2. Put the whole milk and caster sugar in a saucepan. Finely zest the lemon into the pan, then add the dried orange zest and vanilla extract. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
3. Stir in the arborio rice and reduce the heat to low so the milk barely bubbles. Cook for 25 to 30 minutes, stirring often, until the rice is tender and the mixture is thick and creamy. Take off the heat.
4. Tip the rice pudding into a mixing bowl and leave to cool until just warm, so it will not scramble the eggs. Stir occasionally to prevent a skin forming. This cooling step is important for a smooth filling.
5. Beat the eggs, then whisk them into the warm rice mixture until fully combined. Whisk in the ground cinnamon. The filling should look glossy and spoonable.
6. Pour the filling into the chilled pastry case and level the top. Bake for 35 to 40 minutes, until the tart is set with a slight wobble in the centre and the top is lightly golden. Cool in the tin for 15 minutes before slicing.

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