Description
I have long wanted to make this tart, it sunk into my soul with its uniqueness, because the rice in the stuffing for me it was a novelty, but somehow hands did not reach, and here I finally made it and was not in vain. It turned out tasty and tender, just melted in your mouth!!!
Ingredients
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Figure
200 г
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Milk
600 мл
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Cream
200 мл
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Condensed milk
100 мл
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Lime
4 шт
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Sugar
100 г
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Egg white
2 шт
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Salt
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Sugar
100 г
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Flour
200 г
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Butter
125 г
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Chicken egg
1 шт
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Salt
Cooking
Let's start with making dough. To do this in the bowl of a kitchen processor, add the flour, 100g sugar, cold butter, a pinch of salt and egg. Include the processor in pulse mode and knead dough.
Divide the dough into two halves, one put it in the refrigerator and the other half to roll out to diameter of the mold. To put Teso in greased pan and prick it with a fork.
Preheat the oven to 180 degrees and bake about 15 minutes or until Golden brown.
The second half of the dough, remove from refrigerator and roll out in strips, it will be bumpers for the cake.
Attach to finished wall cake from split shape and make the tart roll out strips of dough.
For this recipe we will need 200 g short-grain rice Italica TM Mistral.
Milk bring to the boil, add 100 g of sugar, 200g of rice and shepetko salt, mix well and cook for 15-20 min, not forgetting to stir regularly. Remove from heat and cool.
Mix the cooled rice with whipped cream and condensed milk.
Beat the egg whites with a pinch of salt until soft peaks form. Add the juice of 4 limes and zest. Mix well.
Rice porridge mixed with protein, very carefully. The basis of the tart to spread the rice cream. If the skirting is too high, cut them.
Bake the tart in a preheated 180 degree oven for 40-50 minutes. Ready cake cool and get them in shape, sprinkled with powdered sugar, lime zest and optional lime circles.
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