Ingredients
- 550 g shortcrust pastry
- 500 g milk
- 100 g of original rice
- 100 g pitted prunes
- 80 g sugar
- orange flower water
- cinnamon powder
- icing sugar
- butter and flour
- salt
To prepare the tart with rice cream let the dough thaw. Boil the milk, add salt and cook the rice until it has absorbed everything. Add sugar and chopped plums away from the fire; let it cool down. Flavored with 2 tablespoons of orange blossom water and a pinch of cinnamon. Roll out the pastry on floured pastry board. Grease and flour a tart mold of Ø 26 cm. Coat with the pasta. Fill the tart with rice and garnish with a grid of strips made with the remaining pasta. Bake at 180 degrees for 40 '. Serve the cake with icing sugar.
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