Budini di riso (Florentine Rice Pudding Tarts) Recipe
Florentine rice-pudding tarts are small, creamy desserts scented with lemon, vanilla, and orange, encased in crisp, crumbly shortcrust pastry shells.
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Instructions
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Preheat oven to 350F (180C).
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In a food processor, blend flour, salt, and butter until the mixture resembles coarse cornmeal.
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Stir in powdered sugar, then transfer the mixture to a work surface.
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Form a well, add egg yolks and zest, beat, then combine to form a dough without overworking it.
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Shape the dough into a round, wrap it, and refrigerate for 30 minutes.
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On a floured surface, roll the chilled dough to 1/8 inch thickness.
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Cut the dough into rounds, press into tart tins, and pierce the bottoms and sides with a fork.
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Fill the crusts with dried beans and bake for approximately 10 minutes, until golden brown.
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Remove and cool the crusts, then discard the beans.
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While the dough chills, prepare the rice pudding: Melt butter in a heavy-bottomed pot over low heat.
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Add rice and Vin Santo, stirring for 1 minute.
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Mix in milk, sugar, and vanilla. Simmer gently, uncovered, for 15-20 minutes until the rice is tender and most liquid is absorbed.
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Remove the pudding from heat, let it cool slightly, then stir in beaten eggs, orange zest, and lemon zest.
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Increase oven temperature to 392F (200C).
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Spoon the rice pudding into the pre-baked crusts.
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Bake for about 10 minutes, until the tart tops are firm and golden brown.
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Cool the tarts on a wire rack, then dust lightly with powdered sugar before serving.