Rice tart
Rice pudding in a shortcrust base, made with soy milk, in a 24 cm tin, eight pieces
Active: 40 min
Waiting time: 150 min
320 kcal per person
7 g protein per person
Dessert
Protein source: soy milk and flour · Carb source: pudding rice and flour
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Ingredients for 4 people
- 100 g pudding rice, round rice
- 900 ml unsweetened soy milk, 800 ml for the pudding, 100 ml for the cornflour
- 80 g sugar, 60 g for the pudding, 20 g for the pastry
- 10 tsp vanilla extract
- 20 g cornflour, about 2 tbsp
- 250 g flour, for the pastry
- 100 g plant-based butter, cold, diced
- 10 tbsp cold water
- pinch salt
Method
- Cook the rice with 800 ml of soy milk, 60 g of sugar and the vanilla for 40 min over low heat into a thick pudding. Stir regularly, especially at the end.
- Meanwhile make the pastry: rub the flour, butter, 20 g of sugar and the salt into crumbs, add the cold water and knead briefly into a ball. Let it rest in the fridge for 30 min.
- Stir the cornflour smooth with 100 ml of cold soy milk, stir through the hot pudding and let it thicken for 2 min. Let it cool a little.
- Preheat the oven to 190 degrees. Roll out the pastry, line a greased 24 cm tin and prick the base with a fork. Pre-bake the base for 10 min.
- Pour the pudding into the base, not up to the rim, and bake for 40 min until the top has golden brown patches. Let it cool completely and then chill for at least an hour.
Tip
The tart only cuts nicely when cold. With soy milk the pudding sets firmer than with oat milk.
Check the label
Not every variety of these products is vegan.
- plant-based butter: check that the margarine contains no milk components
Keeps for 3 days in the fridge
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