Photo: Jimmy Pozarik
- 200g Italian rice (arborio, vialone nano or carnaroli)
- 100g castor sugar
- 1 tsp vanilla essence
- 1l milk
- 25g unsalted butter
- Pinch salt
- 6 egg yolks
- 60g sultanas
- 60g candied lemon peel
- 60g candied orange peel
- 1 slow-baked quince (see recipe)
- 700g sweet shortcrust pastry
- 2 tbsp brown sugar
Place rice in a saucepan with sugar, vanilla, milk, butter and salt.
Bring to the boil then reduce heat to a simmer.
Stir well and keep simmering for 20 minutes or until milk has reduced and rice is cooked.
Remove from heat and let mixture cool for 15 minutes.
Stir in egg yolks, sultanas and peel and set aside.
Slice baked quince into enough thin wedges to cover each tart.
Grease and flour two 20cm-wide by 3cm-high tart cases.
Preheat oven to 160C.
Roll out shortcrust pastry and line each tart case.
Spoon in mixture evenly between the two cases.
Place quince slices on top of mixture, sprinkle brown sugar on top and bake for 20 minutes.
Remove and cool to room temperature before serving.
- Course - Dessert