Ingredients
Preparations
shortcrust pastry
apricot jam
sultanas
Soak the sultanas in cold water for 5 minutes, then drain well.
Rice, cooked
table salt
milk
Vialone rice
butter
Easter tart filling
egg yolk
sugar
rice, cooked
almonds, white, ground
lemon paste
vanilla sugar
egg white
sugar
Production
Rice, cooked
Bring the milk and salt to a boil. Add the rice and mix well. Transfer the mixture to a deep gastronorm tray and cook in the oven at 160°C or in a steamer at 100°C for about 50–60 minutes until soft.
Stir 2–3 times during cooking. After cooking, mix the butter into the hot rice.
Note: If the final weight of the cooled mixture is less than 1’520 g, add milk to reach the required weight.
Easter tart filling
Finely grind the almonds. Mix the egg yolks, sugar, lemon paste and vanilla sugar until smooth. Stir in the cooked rice and the ground almonds.
Whip the egg whites with the sugar until soft peaks form, then gently fold into the mixture in two batches.
Preparation and baking
Roll out the shortcrust pastry to a thickness of 2.5 mm, dock it, and cut out fluted circles (Ø 10.5 cm). Place the pastry pieces into aluminum molds (Ø 9 cm).
- 8 g apricot jam
- 5 g sultanas
- 55 g Easter tart filling
Bake at 200°C.
Finishing
Immediately after baking, turn the Easter tarts out onto a cloth and allow them to cool completely. Dust the surface with icing sugar and decorate as desired.
Evaluation