Ingredients
- 250 g of round rice
- 4 egg yolks
- 1L of milk
- 3 tbsp. candied fruit
- 1 sachet of vanilla sugar
- 2 tbsp. almonds (poached, blanched, fried and crushed)
- 2 tbsp. grated orange zest
- 1 can of crème fraîche (200 g)
- 400 g caster sugar
- Topping:
- a few golden flaked almonds
Preparation
In a saucepan, put the rice, milk, vanilla sugar and grated orange zest. Leave to cook over low heat for 30 minutes. stirring occasionally. Add the crème fraîche and let simmer until the milk evaporates.
After the rice has cooled, mix it with 200 g of sugar, the egg yolks, the candied fruits and the crushed almonds.
Caramel: in a saucepan over low heat, put the rest of the sugar with a little water. Stir until the sugar is caramelized. Pour the caramel into a hollow mold (or a charlotte mold). Cover with the rice mixture and pack down with a spoon.
Arrange this mold in another baking tray. Pour a little water into the plate (cooking in a bain-marie). Bake for about 30 minutes until lightly browned. Reserve for 5 minutes. until cooled then invert the tart onto a serving dish.
Reserve in the refrigerator and serve this tart cold, garnished with flaked almonds.
source: la-cuisine-marocaine.com
