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Time: 60 minuti
Ingredients for 4 people
300 g Molino della Giovanna Mix for short pastry
170 g of butter
130 g gluten-free powdered sugar
3 egg yolks
the grated rind of an untreated orange
a pinch of salt
very fine rice flour for gluten-free dusting
500 g whole milk
140 g rice carnaroli
75 g granulated sugar
the berry of a vanilla
the zest of half orange
250 g fresh milk
250 g fresh cream
4 yolks of egg
130 g of sugar
60 g gluten-free corn starch
For the chocolate cream
180 g chocolate 65% bitter allowed
240 g fresh cream
20 g rum
10 g sunflower seed oil
gluten-free icing sugar
6 bunches of currants
Time: 60 minutes plus rest
Place the flour in a fountain on the worktop; put in the center the sugar, eggs, butter divided into pieces and the rind of an orange and salt, mix well, gradually incorporating the flour.
Knead gently to obtain a homogeneous mixture and then leave to rest for about 30/45 minutes in the refrigerator, wrapped with plastic wrap.
To prepare the rice cooked in milk: heat the milk in a saucepan on a gentle flame, with a knife engrave a vanilla berry and take the seeds by sliding the blade of the knife along the inside of the berry. Add half of the berry and the seeds in the milk; wash an orange and remove the peel and add it in the pot.
Then pour in granulated sugar.
Mix to mix all flavors and melt sugar. Bring the milk almost to the boil and then add the rice and always cook over low heat stirring occasionally.
Leave on fire for 30 minutes and if it should dry too much add more warm milk.
At the end of the preparation the rice milk should have a rather soft consistency.
When cooked, remove the orange peel and vanilla berry. At this point, transfer it to a bowl to cool for about 1 hour.
Meanwhile prepare the cream:
Pour the milk and cream in a saucepan and bring to about 75 C (on a low heat are about 3-4 minutes). Work the egg yolks in a bowl with the sugar with the electric whisk; add the starch and continue to work until you get a foamy mixture.
Pour the milk and cream, stirring constantly with a whip by hand, and mix well. Transfer the mixture again in the saucepan, put it on the fire and bring to the temperature of about 80° C then turn off the heat and transfer the cream into a low and wide pan; level the surface, cover with plastic wrap and rest in the refrigerator for 1 hour.
For the chocolate cream:
Chop the chocolate with the knife and put aside, heat the cream in a saucepan and bring to a boil; remove from the heat and let it cool for a few seconds, add the chocolate and stir continuously with a spoon, When the chocolate is dissolved add the oil and rum. Continue mixing well until smooth and creamy.
Take the rice and add the custard, mix well with a spoon, until all creamy and well compact.
Take the pastry and roll it out at a thickness of 3-4 mm, place in buttered and floured tart moulds, pour the rice mixed with the cream and cook in the hot oven at 180 º C for 20-25 minutes.
Turn out the tarts, let stand about 30 minutes, then remove from the mold and sprinkle with powdered sugar, sporzionare in individual dishes, pour a spoonful of chocolate cream and decorate with currants and raspberries.