Rice tart

To prepare the rice tart, start with the pastry: make a well with the sifted flour on a work surface 1, then add the powdered sugar 2. Next, add the vanilla seeds and the baking powder. Continue by grating the zest of an untreated lemon 3,

then also add the eggs and olive oil 4. Then start mixing with a fork 5 starting from the center in a circular manner and gradually expanding more and more to incorporate the flour. When the liquids are absorbed, start kneading quickly by hand until a smooth and homogeneous dough is formed; shape it into a ball 6.

Wrap it with plastic wrap 7 and place it in the refrigerator for about 1 hour. Now take care of the rice pudding filling: heat the milk in a high-edged saucepan over medium heat. Wash an orange and peel its zest with a vegetable peeler and add it to the milk 8. With a small knife, slit a vanilla pod and extract the seeds by sliding the knife blade along the inside of the pod. Add half the pod and the seeds to the milk 9.

Add the cinnamon stick 10, then also add the granulated sugar 11 and salt. Stir to blend all the flavors and dissolve the sugar. Bring the milk to a simmer, remove the orange zest, cinnamon stick, and vanilla pod with kitchen tongs 12

and then add the rice 13 and cook over a low heat, stirring occasionally. Leave it on the heat for 30 minutes, and if it dries out too much, add more hot milk. At the end of the preparation, the rice pudding should have a rather creamy consistency 14. When the rice is cooked, let it cool. Now retrieve the shortcrust pastry from the refrigerator, remove the plastic wrap, and divide it in half: roll out half on a floured work surface or pastry board. Make a sheet about 1/5 inch thick 15.

Then butter and flour an 11-inch diameter mold; roll the shortcrust sheet on the rolling pin and unroll it over the mold. Slide the rolling pin over the edges of the cake tin to remove the excess dough and adhere the pastry to the edge and bottom 16. Then combine the leftover dough with the remaining pastry. Then pour the rice cream into the mold, leveling the surface with a wooden spoon 17; roll out the remaining half of the dough to the same thickness as the base and cover the tart to close it 18. Adhere all the edge points to seal the two doughs.

Then brush the tart with a beaten egg 19 and then sprinkle the surface with brown sugar 20. Bake in a preheated static oven at 356°F for 45 minutes (if using a fan oven, at 320°F for 35-40 minutes). When the tart is cooked, remove it from the oven and let it cool 21 then remove it from the mold and serve it sliced!