remade the rice crust with caramel Today my daughter Clara makes 14 years. To celebrate the last night I made this cake on request.
He asked me to make a pie and stuffed with a mixture of cream and rice boiled in milk.
are therefore part of the pastry to
tarte Santin, I added the cooked rice as the rice cake recipe
of Spisni , I added 2 eggs milk cream
and, finally, this morning, I completed a veil of my
soft caramel.
Clara I was thrilled!
SHORT CRUST PASTRY INGREDIENTS 250 gr flour 00
200 gr butter 100 gr sugar 2 egg yolks
a pinch salt 100 g rice from
1 l whole milk 1 lemon peel
CREAM
2 eggs 30 g flour 60 g sugar 00
a pinch salt
toffees
100 g sugar few drops lemon
a couple tablespoons water to the boil a little water (3 tablespoons)
PROCEDURE I recommend you start making this cake with a little 'in advance, it is easy but there are several procedures and time-outs and / or cooling.
Prepare the pastry by mixing with the kenwood leaf powdered sugar, a pinch of salt and butter, then add the egg yolks.
Finally, a little 'to the flour.
Put to rest the dough in an airtight box or wrapped in plastic wrap, for at least 30 minutes.
Wash the rice and pour into a saucepan with the lemon zest and milk.
Bring to a boil and cook, stirring occasionally, for an hour. At the end of cooking remove the lemon peel and pour into a bowl to cool.
Roll out the pastry into a tart mold (lined with parchment paper) with a diameter of 28 cm with bottom ammovibile.
Riddle with a fork and still store in the refrigerator for about 20 minutes.
Preheat oven to 180 ° C fan.
Cover the cake with another sheet of parchment paper and pour over the chickpeas for firing blank.
Bake the pastry for 15 minutes, then remove the beans and paper and continue cooking another 3-4 minutes per blank.
While the pastry cooks quickly prepared a cream, heat milk in a saucepan until boiling, stirring sugar into a bowl, flour, a pinch salt and eggs.
soon as the milk is hot pour it into the bowl with remaining ingredients and stir quickly with a whisk.
pour all back into saucepan and continue stirring constantly with a whisk.
In a few minutes to cream will thicken and you will immediately remove it from the heat and the pot.
Pour the rice in the meantime you will be completely cooled and thickened.
Mix well.
Take the pastry from the oven and pour in the mixture.
Bake and continue to cook for 25 minutes until the filling will stand up and take a little bit 'of color. Remove from the oven
e lasciate intiepidire prima di sfornare: sarete facilitati sia dallo stampo che dal foglio di carta forno all'interno.
Poco prima di servire la crostata fate il caramello morbido.
Mescolate lo zucchero con qualche goccia di succo di limone e un paio di cucchiai di acqua.
In un altro pentolino portate a bollore poca acqua.
Scaldate lo zucchero senza mescolarlo più, bollirà cn grosse bolle e evaporando l'acqua diventerà caramello senza problemi.
Appena avrete raggiunto la colorazione desiderata togliete dalla fiamma e versate 3 cucchiai di acqua bollente facendo attenzione perchè schizza.
Lasciate intiepidire e versate a layer of caramel over the cake. I remind you that the caramel tends to be partly absorbed by then, for me it is better to put a little and just before eating the pie.
CONSIDERATIONS The tart was initially conceived without the caramel final but, having sweet, deliberately, only the cream was not very sweet. The idea of \u200b\u200bthe veil of caramel, honey-like consistency, at the end made the cake complete, better than could have been adding to the end of cooking rice another 50 grams of sugar. So, in hindsight, I recommend you keep the doses that I wrote e mettere il caramello. La dose di caramello è leggermente abbondate, ma così, da veri golosi potete servire una ciotolina a parte per aggiungerne alle fette singole ancora un po'. Le diverse consistenze e sapori si sposano perfettamente pur mantenendo al loro identità. CONSIDERAZIONI 2 Solitamente cerco di mantenere i dolci, con frolla, creme o riso non nel frigorifero ma nella stanza più fredda della casa. Purtroppo il frigorifero inumidisce e indurisce sciupando in parte la bontà di questi dolci.
