Rice Pudding Pie with Fruit

For the rice pudding, pour the milk into a saucepan. Add the rice, sugar, cinnamon stick and lemon peel. Bring to the boil and simmer gently over a moderate heat for around 15 minutes. Switch off the hob and leave for a further 20 minutes to absorb the liquid. Leave to cool until lukewarm.

For the base, mix together the flour, baking powder, almonds and a pinch of salt. Make a well in the centre and add the egg, icing sugar and cold butter. Knead quickly to form a smooth pastry. Wrap in cling film and chill in the refrigerator for 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease the tin with butter.

Knead the pastry again briefly and roll out on a floured surface to the size of the tin. Line the tin with the pastry and prick all over with a fork.

For the filling, beat the egg whites until stiff, adding 2 tbsp sugar and a pinch of salt while whisking.

Beat together the egg yolks, quark, the remaining sugar and the lemon juice. Remove the cinnamon and lemon peel from the rice pudding and stir through the mixture. Fold in the egg whites. Spoon the rice pudding mixture into the pastry case and smooth the top flat.

Mix the berries with the cornflour and spread over the top of the tart. Bake in the oven for around 50 minutes. Cover with foil if necessary. Remove from the oven and leave to cool.