Cocoa tart with cream of rice
INGREDIENTS FOR TART:
125 g flour
75 g butter
50 g caster sugar
15 g almond flour
10 g cocoa
half an egg
salt
INGREDIENTS FOR RICE CREAM:
400 g whole milk
150 g Greek yogurt
100 g Original rice
40 g sugar
20 g acacia honey
a pod of vanilla
salt
PREPARATION:
For the cocoa cake recipe with rice cream, mix the flour, sugar and cocoa with a pinch of salt. Add the cold butter in small pieces and handle the ingredients until the mixture is sand. Mix it quickly with half an egg. Form a ball and let cool for 1 hour in an aluminum-covered container. Spread cupcakes at a thickness of 3 mm and coat a mold (ø 18 cm) with a straight ruler (h 2 cm). Spread a piece of parchment paper over the dough, fill with dry vegetables and cook at 180 ° C for about 20 minutes. Remove from oven, remove paper and vegetables and let cool.
Put the rice in salted boiling water and cook for 5 minutes until it begins to boil again. In this way, he loses strength. Drain and put in a pan of cold milk, sugar and open vanilla pod. Once the cooking water has risen, reduce the flame to a minimum and cook for 45-60 minutes, stirring often until the milk is completely absorbed: it should reach a creamy consistency without drying too much. Finally, place in a bowl and let cool completely at room temperature.
Then mix it with honey and yogurt and, if you wish, smell it with a teaspoon of rose water or orange blossom. Fill the cake with the cream of rice and put in the refrigerator for 1 hour. Decorate with toasted almonds in the pan, crumbled butter biscuits, cocoa cranberries (roasted and roasted beans) and rose petals just before serving.