Spicy Rice Cake
1500 ml milk
200 g Rice
150 g dark chocolate
100 g raisin
50 g pine nut
50 g mixed candied fruit
1 egg yolk
confectioners sugar
150 g sugar
For pasta
600 g all-purpose flour
250 g sugar
300 g butter
2 egg
2 egg yolk
half grated lemon peel
1 Pinch of baking soda
Make a dough with the ingredients. Knead well and leave to rest for 20 minutes. Meanwhile, prepare the filling. Bring the milk to the boil with half the sugar and then pour in the rice.
When cooked, add the chocolate powder, raisins, pine nuts and candied fruit and the grated rind of a lemon. Leave to cool. Roll out the dough, which should be 0.2 inch thick and spread over the bottom of a cake pan, letting it protrude over the rim.
Put in about 1.2 inches of filling and with the dough extending over the rim, shape some peaks as decoration all round the cake pan.
To taste, in the center, the filling can remain open, or it can be decorated with strips of dough.
Brush with beaten yolk the rim of the tart and the strips of dough if used.
Bake in a hot oven (400°F) for 20 minutes.
When it has cooled, dust the tart with powdered sugar.