A sweet times: Rice and ricotta tart is a sweet farmer's delicate flavor and aroma from childhood. The cakes made from rice are very popular in central Italy, especially during Easter. Prepare yourself with a few simple ingredients (flour, rice, eggs, milk), last long and today the modern pastry enriched them with cream, chocolate or cottage cheese. In this case I wanted to leave a taste and a rustic appearance, adding the extra touch of jam. Remember that in Emilia Romagna there is a traditional Easter cake more rice, the decorations of the cake. Prepared with a dough made of rice cooked in milk with almonds, macaroons and candied citron and cooked directly in the pan.
The crisp pastry enclosing a delicious filling of jam and cream of rice and cottage cheese. You can choose your favorite jam: I like a lot of red fruit, and more, strawberries or plums (perhaps using the SPICY PLUM JAM homemade), but I must admit that even the orange marmalade or bitter orange is a great combination. In the rice and cream cheese I love the scent of lemon peel, fresh and delicate. But nothing prevents you from adding to even a little cream’ orange peel, especially if you have opted for the orange marmalade: Indeed, You have tried my recipe for ORANGE MARMALADE of RIBERA?
As for rice, I usually use a Carnaroli or Vialone Nano. Why I prefer a rice that takes into cooking so that the grain see and feel the bite. But if you prefer a filling where the grain of rice is a little’ undone, almost creamy, I suggest you use a starchy rice and weaker structure. Like the native rice or Roma, both suitable for the preparation of desserts.
Rice, In fact, It is not an ingredient to reserve only to the preparation of RISOTTOS (as they are delicious), TIMBALLI or ARANCINI. Is’ a perfect ingredient for delicious savory pies like RICE CAKE RUSTIC SAFFRON AND TOMATOES or sweets like RICE PUDDING FIORENTINI. To enrich the cream of rice, I mixed with ricotta, which it made the filling even creamier (have a look to all my CAKES WITH CHEESE). An alternative is to use cottage cheese custard. At this point, I leave you with the desire to prove my rice and ricotta tart (at least I hope) and I wish you good day.
RICE TARTE, CHEESE AND JAMPrint This
- FOR THE PASTRY:
- 250 grams of flour 00
- 70 grams of sugar or powdered
- 130 grams of cold butter
- 1 egg yolk
- a tablespoon of milk
- a pinch of salt
- a pinch of ground cinnamon
- a little grated organic lemon zest
- FOR RICE CREAM:
- 700 milliliters of whole milk
- a pinch of salt
- 150 grams of Carnaroli or Vialone Nano rice
- 130 grams caster sugar
- organic lemon peel
- 30 grams of butter
- a whole egg (separated into yolk and egg white)
- an egg yolk
- a small teaspoon of baking powder
- Bourbon vanilla extract, to taste
- 250 grams of ricotta cheese
- AND STILL:
- 200 grams of plum jam and blackberry (but if you like orange or bitter orange)
- icing sugar, to taste
- butter and flour for the cake Pan, to taste
Prepare the rice tart, cottage cheese and jam is not difficult but you have to follow certain steps. First we prepare the stuffing of rice cooked in milk.
Pour the milk into a saucepan, add the lemon zest, Bourbon vanilla, a pinch of salt, sugar and butter. When the milk is boiling, add the rice and cook over low heat until the rice has absorbed the milk becoming creamy but still substantial. be careful not to overcook the rice, which must then cook in the oven for a long time. Put the cream of rice in a bowl and mix until it is slightly cooled. Add the whole egg, the yolk and yeast with stirring well to obtain a homogeneous cream. Mix the ricotta with a hand whisk until it becomes creamy. Finally, add the ricotta cream and eggs to the rice and stir until mixture is smooth. Cover the cream with plastic wrap to touch food and refrigerate.
For the pastry combine all ingredients, except the yolk and milk, on the work surface and work it with the tip of the fingers to obtain a compound in large crumbs. Then add the egg and milk and continue to work until you have a smooth paste. If necessary, you can add more milk, but drop by drop to avoid the risk of having a too wet dough. Wrap the dough shortbread in the film for foods and store it in the refrigerator for at least 30 minutes.
When the pastry is cold, which means that the butter has solidified and that the dough is easy to work, roll it out with a rolling pin on floured work surface to a thickness of about half a centimeter. Grease and flour a cake Pan, better if openable, then coat the base and sides with the pastry. slightly Prick the pastry with the tines of a fork. Pour into the pan jam of your choice and livellatela with a spatula. Pour jam on the cream of rice, also leveling the cream with a spatula so that it has a uniform height.
Preheat the oven to 180 degrees static. Bake the tart rice, cottage cheese and jam in half lengthwise and bake for 40 minutes or until the cake will not be evenly golden. Remove from the oven the crust of rice and leave the cake to cool. Sprinkle the rice tart, cottage cheese and jam with icing sugar before serving. Bon appétit!
The rice tart, cottage cheese and jam is delicious cold but also warm and you can also serve it as dessert for dinner, accompanying it with vanilla ice cream or vanilla or, in season, with a small salad of fresh strawberries.