Black Rice Pudding Tartlets Again!
The gift of antioxidant-rich black rice that came back with me from my recent trip to the hometown was waiting to be made into something celebratory. The thought of a pudding tart has been on my mind for a while and I brought it all together today by making slight adaptations to the previous recipe. This was first inspired by Richard Bertinet’s book Patisserie Maison.
The recipe uses homemade raspberry jam and arborio rice but I added my recently-made jamun/Java plum jam from my tree. One purple blending into the other.
200 grams all-purpose flour, sieved
100 grams butter, cubed and chilled + extra for greasing the tart tins
3 teaspoons icing sugar
1 medium egg, cold, and lightly beaten
Chilled water to sprinkle on the dough, if needed
1 egg yolk for the egg wash
Place the flour and icing sugar in a large bowl. Add the butter and rub it into the mixture using your fingertips.
As soon as the texture is crumbly, add the egg and bring it together. Do not knead.
If it is too dry, you could sprinkle some chilled water. This may or may not be necessary.
Flatten the dough, wrap it in clingfilm and let it rest in the fridge for at least 40 minutes.
In my case, I let it rest overnight.
When the dough has rested, take it out. Let it sit on your work top till it can be rolled out. Meanwhile, grease the tart tins and set them aside.
I used 6 tins but the filling was enough for four. I should have referred to my earlier post here.
Cut off pieces of the dough and roll out circles large enough to fit the tins. Press the inner bottom, all along the edges. Then roll out the overhanging dough by running the rolling pin across the border. Set that aside for later use. Repeat till all the tins are done. Prick each tart bottom with a fork so that they do not puff up during baking.
Line the tart shells with aluminium foil and fill with baking beans. Bake blind for 10 minutes in a preheated oven.
Take them out after 10 minutes, remove the aluminium foil and baking beans.
Brush the tart bases with egg and bake again for another 8-10 minutes.
Set aside to cool.
The Black Rice Pudding:
100 grams black rice
350 ml full-fat milk
150 ml cream
60 grams sugar
1 vanilla pod, scraped
1 teaspoon lemon zest
2 cardamom pods, crushed
Some jamun jam (to be brushed on the bottom of the shells)
With other varieties of rice, no cooking (with water) is necessary. But with black rice, I soak it for about 30 minutes and use the same water to cook it with, in the pressure cooker. A couple of whistles is enough.
Add the milk to a pan. Pour the cream and let the mix simmer away.
Add the cardamom pods, the vanilla (both pod and the actual spice), lemon zest, sugar, and the cooked rice.
Cook on medium flame for about 30 minutes till the cream and milk is absorbed and the rice is done.
Let the pudding cool down a bit. Remove the pods, both vanilla and cardamom.
Meanwhile, take a bit of jam (I used about half a teaspoon for each) and spread it on the base of the shells.
Fill the baked shells with the pudding (I filled them almost to the top) and bake for another 15-20 minutes in a 180 C oven. At this stage, a crust will form at the top.
Serve warm or cold with a dusting of icing sugar.