Rice Pudding Strawberry Pie

For the shortcrust: In a bowl, whisk together the flour, powdered sugar and salt and make a well in the center. With a pastry blender or two knives scissors fashion, cut the butter into the flour mixture. Add the egg and knead quickly into a smooth dough. Wrap in foil and refrigerate 1 hour.

For the filling: Place the milk in a saucepan, add the rice and lemon zest and bring to a boil. Reduce to a simmer and cook on low heat until the rice is tender, about 20 minutes. Remove from the heat and let the rice soak for another 20 minutes. Cool to room temperature.

Preheat the oven to 200°C (approximately 390°F). Line the bottom of a 10-inch springform pan with parchment paper. Knead the dough briefly and roll out on a lightly floured surface to a 10-inch round. Fit the dough into the springform pan, pressing it to the edge and prick the dough in several places with the tines of a fork.

Bake until set and golden brown, about 20 minutes. Spread the hot pie crust with strawberry jam and let cool.

Soak the gelatin in cold water. and squeeze dry. In a bowl, beat the egg yolks and sugar until light and fluffy. In a small saucepan, heat the lemon juice and dissolve the gelatin in it. Stir in a thin stream into the egg yolk-sugar mixture. Stir in the lukewarm milk and rice mixture. Cool to room temperature.

In a bowl, whip the cream until stiff peaks form and fold into the rice.

Remove the shortcrust from the pan, place in a pie plate and set the springform ring around it. Top with a 1 cm (approximately 1/2-inch) thick layer of rice. Rinse and hull strawberries. Slice some of the strawberries and leave the remainder whole.

Set the sliced strawberries in the rice and top with the remaining rice, smoothing the top. Set remaining strawberries on the rice cream.