Rice pudding tart {vegan}

(cliccate qui per la versione italiana)

Happy Monday!

Many of my friends who have known me for a long (looong) time know that I used to love store-bought rice pudding, the extra white kind that tastes like sugar, fake vanilla and that had a few soft rice grains if you dug deep 😀 I think the last time I had one was 12 years ago but the taste has always been in the back of my mind so at last I set out to create my own. Not just rice pudding but rice pudding tart! Because everything is better in tart form. My pudding is a little on the brownish side because of all the cinnamon I put in, also the crust is a bit dark because I used whole flours and brown sugar but feel free to use whatever you prefer.

A note on the tart pan dimension: I could choose between 6in/15cm and 9,4in/24cm and I went for the smaller one because I was scared I wouldn’t have enough dough. I think a7,8in/20cm one would be ideal. There is enough rice so don’t worry!

I know I’m biased but this is sooo goooood!!

RICE PUDDING TART {vegan}
by Marta Giaccone

Recipe
one 6-7,8in / 15-20cm tart
prep time: 20 mins, cook time: 1 hr, total: 1 hr 20 mins + cooling time

Tart crust
1+ ½ cups / 220 gr flour of choice (I mixed whole spelt and oat)
½ tsp baking powder
pinch salt
zest of 1 lemon
¼ cup / 50 gr water
¼ cup / 70 gr sugar (I used brown sugar)
¼ cup / 50 gr light vegetable oil (I used organic sunflower seed oil)

Method

1. Add sugar and water to a small pot over low heat for a couple of minutes stirring constantly in order to let the sugar dissolve. Don’t bring to a boil.
2. Combine all dry ingredients in a large bowl and stir.
3. Add oil and sugary liquid over dry ingredients and mix really well to incorporate.
4. Knead the dough for a few minutes until smooth.
5. Wrap in plastic and let rest in the fridge for about an hour.

Rice pudding
2 cups / 500ml almond or soy milk (*)
½ cup / 100 gr rice
seeds from 1 vanilla bean
pinch salt
cinnamon, ground
cloves, ground
3 tbsp maple syrup (or other liquid sweetener)

Method

1. Add almond milk to a medium pot and bring to a boil.
2. In the meantime rinse the rice under cold running water, then add to the hot milk.
3. Add all spices and salt (the sweetener at the end). Lower to a simmer and let cook, uncovered, for about 30 minutes, stirring often especially the last 10 minutes, because it will start sticking to the pot!
4. The rice pudding is ready when very creamy. Add sweetener and more spices, to taste. Transfer to a cold container and let cool at room temperature.
5. Take dough from the fridge and onto a working surface. Roll it out between two sheets of parchment paper to about 4mm thick. Transfer dough into a 6-7,8in / 15-20cm tart pan, prick with a fork and blind bake (only bake the crust without the filling. Place a piece of parchment paper cut into a circle over the crust, then place some dried beans on top). I would suggest covering the edges with some foil to prevent them from burning.
6. Bake for 20 minutes, then remove the beans+parchment+foil and bake for another 10 to 15 minutes (depending on the size of your pan), until golden. Remove from oven and let cool completely.
7. When both crust and pudding are at room temperature, put the filling in the crust and either eat as is or, as I did, let the tart rest in the fridge overnight. I added lots of cinnamon and a little bit of grated bitter chocolate on top.
8. Store in the fridge.

(*) both almond and soy milk are fine but personally I don’t like soy milk here because you’ll still be able to taste it (and I hate it!)