Passion fruit rice pudding tart with caramelized Demerara sugar
250 g plain flour
100 g icing sugar
1 tsp grated lemon zest
1 tbsp. vanilla sugar
Salt
1 medium egg
For the filling:
1 tbsp. butter
150 g pudding rice
200 g passion fruit pulp or 200 ml passion fruit juice
200 ml coconut milk
120 g sugar
Pulp from 1 vanilla pod
200 g cream cheese
2 medium eggs
2 tbsp. Demerara sugar
Type of dish
Desserts
Flavour
Sweet
PreparationTo make the pastry, cut the butter into small cubes. Mix together the flour, icing sugar, lemon zest, vanilla sugar and a pinch of salt. Blitz in a food processor with the butter. Add in the egg, wrap in cling film and put in the fridge for 30 minutes.
Roll the pastry out thinly on a floured surface and line the tart tin. Place in the fridge for 15 minutes.
Cover the pastry with baking paper and fill with dried beans. Blind bake at 180°C (Fan plus) on the second shelf for 15 to 20 minutes. Remove the paper and dried beans. Warm the jam. Brush over the pastry base and put to one side.
To make the filling, heat the butter in a pan and sweat the rice. Stir together the passion fruit and coconut milk. Add one third to the rice and boil a little, stirring continuously.
Add the sugar and vanilla pulp. Add the rest of the liquid a little at a time, and simmer the rice for around 20 minutes. Remove from the heat and allow to cool.
Stir the cream cheese and eggs into the rice. Spread into the pastry case and smooth the top. Bake at 150°C (Fan plus) on the second shelf for 20 to 25 minutes.
Remove the tart from the oven. Sprinkle the Demerara sugar evenly over the top, and caramelize with a cook’s blowtorch. Cool slightly, slice with a serrated knife and serve.
Roll the pastry out thinly on a floured surface and line the tart tin. Place in the fridge for 15 minutes.
Cover the pastry with baking paper and fill with dried beans. Blind bake at 180°C (Fan plus) on the second shelf for 15 to 20 minutes. Remove the paper and dried beans. Warm the jam. Brush over the pastry base and put to one side.
To make the filling, heat the butter in a pan and sweat the rice. Stir together the passion fruit and coconut milk. Add one third to the rice and boil a little, stirring continuously.
Add the sugar and vanilla pulp. Add the rest of the liquid a little at a time, and simmer the rice for around 20 minutes. Remove from the heat and allow to cool.
Stir the cream cheese and eggs into the rice. Spread into the pastry case and smooth the top. Bake at 150°C (Fan plus) on the second shelf for 20 to 25 minutes.
Remove the tart from the oven. Sprinkle the Demerara sugar evenly over the top, and caramelize with a cook’s blowtorch. Cool slightly, slice with a serrated knife and serve.
TipsPassion fruit have a sweet/sour flavour and a strong aroma. When buying them, select fruit that is slightly wrinkled as these are the ripe ones that have the best flavours.
Also: Flour for the work surface
Dried beans for baking blind
50 g apricot jam
Also: Flour for the work surface
Dried beans for baking blind
50 g apricot jam