Lemon & blueberry rice pudding tart with a slice cut out

Lemon & blueberry rice pudding tart

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins plus chilling and cooling


Serves 8

Transform a classic rice pudding into a modern tart with crisp pastry and zesty lemon. It's a lovely dessert to end any dinner menu

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal636
  • fat38g
  • saturates18g
  • carbs63g
  • sugars30g
  • fibre3g
  • protein9g
  • salt0.5g
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  • 500g ready-made shortcrust pastry
  • plain flour, for dusting

For the rice pudding

  • 500ml whole milk
  • 125ml double cream
  • 3 lemons, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g caster sugar
  • 100g pudding rice, rinsed
  • 4 tbsp lemon curd
  • 100g mascarpone
  • 75g blueberry jam
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the compote

  • 100g frozen blueberries
  • 1 tbsp blueberry jam


  1. Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface into a circle the thickness of a £1 coin. Line a deep 20cm tart tin with the pastry, leaving about 2cm hanging over the edge. Prick the base with a fork, then chill for 30 mins.

  2. To make the rice pudding, put the milk, cream, lemon zest and sugar into a pan. Bring to the boil, then pour in the rice and stir. Simmer, covered, over a low heat for 15 mins, then uncover and cook, stirring, for 25-30 mins until the rice is cooked but retains some bite. Remove from the heat and stir in half the lemon curd and mascarpone, then leave to cool slightly.

  3. Meanwhile, cover the pastry with a slightly scrunched sheet of baking parchment and fill with baking beans. Put on a baking sheet and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until golden. Leave to cool, then trim the edges with a serrated knife and set aside.

  4. Whisk the jam until smooth and spoon into the base of the pastry case, spreading it out. Stir the eggs into the rice pudding and tip into the case. Bake for 20 mins until just golden and set with a slight wobble. Leave to cool completely.

  5. Meanwhile, make the compote. Combine the blueberries, 1 tbsp water and the jam and microwave for 1-2 mins, stirring occasionally, until syrupy. The blueberries should be soft but still holding their shape.

  6. Remove the tart from the tin, put the rest of the curd in a piping bag and pipe over the top, then drizzle over most of the compote. Serve with any extra compote on the side.

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Comments, questions and tips

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Illona Kell's picture
Illona Kell
24th Feb, 2020
Made this recipe with raspberry jam and coulis (as I've always found blueberries have little flavour), it was a definite hit. It's an odd concept having set rice pudding in pastry but it really does work. Plus I now know how to make a tasty rice pudding as well.
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