The BBC Good Food logo
Lemon & blueberry rice pudding tart with a slice cut out

Lemon & blueberry rice pudding tart

A star rating of 4.3 out of 5.3 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and cooling
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal636
fat38g
saturates18g
carbs63g
sugars30g
fibre3g
protein9g
salt0.5g
Advertisement

Ingredients

  • 500g ready-made shortcrust pastry
  • plain flour , for dusting

For the rice pudding

  • 500ml whole milk
  • 125ml double cream
  • 3 lemons , zested
  • 100g caster sugar
  • 100g pudding rice , rinsed
  • 4 tbsp lemon curd
  • 100g mascarpone
  • 75g blueberry jam
  • 2 eggs , beaten

For the compote

  • 100g frozen blueberries
  • 1 tbsp blueberry jam

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2020

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content