CREAM TART WITH RICE X
the pastry: 250 gr flour
00125 gr gr sugar velo75 burro1 uovobuccia grated limonesale
x the filling: 100 gr
grain rice milk intero80 piccolo800 gr gr gr zucchero30 burrovanillina or half pod vanigliabuccia grated limonesale
x half the custard: 4
tuorli50 gr flour 00 500 ml milk caldo160 zucchero25 gr gr butter
tuttu Prepare the pastry by mixing the ingredients and let stand in refrigerator for at least 30 minuti.In a short pot to dissolve the sugar, then the butter, add spices and rice, leaving lightly toast. Add the milk gradually and cook the rice. Allow to cool and add if desired, 1 tablespoon of lemon or custard maraschino.Preparare in the meantime working on the egg yolks with sugar, then add the flour and milk. Put in the fire and cook very gently turning the mixture with a wooden spoon. Once you reach a creamy consistency, remove from heat and mix together with cream minipimer.Amalgamare the 25 grams of butter. Combine the rice mixture to half of the pastry cream pasticcera.Stendere on a tart mold as possible after opening slightly imburrato.Versare cream on the shell and cover with remaining rice crema.Cuocere 170 degrees for about 40 minutes. Eventually moving quickly under broiler to brown the crema.Lasciare cool several hours before serve.
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