# Tuscan Rice Tart

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A Tuscan rice tart combining a buttery orange-scented pastry with a creamy rice and custard filling.

Servings: 4 · Prep 75 min · Cook 35 min · Baking

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Tuscan Rice Tart](https://image.fridge.menu/adaptations/4m788lfu/9aac70bcc9eec897d604cf0badfe73297f1228c736d2938e166a0061831fb82c.jpg)

## Ingredients

- 1 tbsp [Caster sugar](https://fridge.menu/en/i/sugar) — for sprinkling before baking
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for the tins
- 1 tbsp [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — for dusting

### Pastry

- 50 g [Wholemeal flour](https://fridge.menu/en/i/whole-wheat-flour)
- 50 g [Plain flour](https://fridge.menu/en/i/flour)
- 75 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 25 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Orange](https://fridge.menu/en/i/orange) — for grated zest
- 1 pinch [Salt](https://fridge.menu/en/i/salt)

### Rice filling

- 600 ml [Milk](https://fridge.menu/en/i/milk)
- 100 g [Pudding rice](https://fridge.menu/en/i/rice)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod) — for the seeds
- 25 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt)

### Custard

- 40 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 25 g [Plain flour](https://fridge.menu/en/i/flour)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod) — empty, the one left over from the rice filling
- 200 ml [Milk](https://fridge.menu/en/i/milk)
- 1 pcs [Orange](https://fridge.menu/en/i/orange) — for grated zest

## Steps

1. Mix the flour, salt and grated orange zest. Rub in the butter, then work in the egg to form a smooth dough. (5 min)
2. Cover the dough and let it rest in the fridge for 1 hour. (60 min)
3. For the rice filling, put all the ingredients in a saucepan and bring to the boil, stirring. Lower the heat and simmer until the rice is tender, stirring regularly. Remove from the heat, tip the rice into a bowl and leave to cool in the fridge. The mixture should turn out soft and tasty.
4. For the custard, whisk the sugar, flour, grated lemon and orange zest and egg yolk together in a bowl until smooth. (3 min)
5. Bring the milk to the boil with the empty vanilla pod in a small saucepan. Once boiling, remove the pod and pour a little milk into the egg mixture while whisking with a hand mixer. (2 min)
6. Gradually add the rest of the milk, then pour everything back into the saucepan and heat, stirring, until the custard thickens. Let the custard cool, then mix the cold custard with the cold rice until smooth.
7. Roll out the dough to a thickness of 2-3 mm and cut pieces to fit small tartlet tins or a muffin tin.
8. Fill the tartlets with the rice and custard mixture, sprinkle with a little sugar and bake in the oven at 175°C (fan) for about 20 minutes. (3 min)
9. Remove from the tins, leave to cool and dust with icing sugar before serving. (15 min)

Published 2026-10-07

https://fridge.menu/en/r/tuscan-rice-tart-4m788lfu

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