Rice Pudding and Apple Tart
- For the filling
- 100 grams Arborio rice
- 400 milliliters milk
- 75 grams sugar
- 1 Vanilla bean
- 300 grams Crème fraiche
- 4 eggs
- 50 grams raisins
- 4 Apple
- 1 lemon (zested and juiced)
- 5 Tbsps Apricot jam
- 2 Tbsps sugar
- butter (for greasing)
- breadcrumbs (for dusting)
- Parchment paper
- 500 grams dried Peas (for blind baking)
For the tart dough: Combine the flour, sugar and salt, make a well in the center, add the beaten egg to the well and sprinkle the chopped butter around the edges. Quickly mix the ingredients with a butter knife until crumbly then quickly knead with your hands until smooth. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling: Cut the vanilla bean in half lengthwise, scrape out the seeds and bring the seeds and pod to a boil along with the milk. Stir in the rice and sugar, reduce the heat and simmer over very low heat for about 30 minutes. Let cool and remove the vanilla bean pod.
Grease a springform pan and dust with flour. Roll out the dough on a floured work surface thinly and use to line the prepared pan. Line with parchment paper and fill with dried peas.
Blind bake in a preheated oven (160°C) (approximately 325°F) for about 15 minutes. Remove the dried peas and parchment paper.
Separate the eggs. Beat the egg yolks, crème fraîche and raisins into the rice pudding.
Rinse the apples, cut into quarters and remove the seeds. Chop 1/2 the apples and toss 1/2 the lemon zest. Slice the remaining apples and sprinkle with the remaining lemon juice.
Whip the egg whites until stiff and fold into the rice pudding along with the chopped apple pieces. Fill the tart shell with the mixture, smooth the surface and top with the apple slices, overlapping slightly.
Bake at 180°C (approximately 350°F) for about 50 minutes.
Warm the apricot jam with 1 tablespoon water then strain. Spread over the apples around 10 minutes before the end of the baking time and sprinkle with coarse sugar. Remove from the oven and let cool in the mold.