Name: Rice tart with Campari oranges
Cook time: 75 min
Total time: 75 min
Yield: 10
Ingredients: Pastry; 2 1/4 cup plain flour; 1/3 cup icing sugar; 150 gram butter, chopped; 2 egg yolks; 1 tablespoon chilled water; creme fraiche, to serve; Filling; 50 gram butter; 1 vanilla bean, split, seeds scraped; 1 1/3 cup arborio rice; 1/4 cup caster sugar; 3 oranges, grated zest, segments reserved; 1/2 cup white wine; 1 litre hot milk; 2 eggs, lightly beaten; Campari oranges; 1/2 cup caster sugar; 1/2 cup orange juice; 1/4 cup campari

Rice tart with Campari oranges

This gorgeous dessert made with crumbly, golden pastry and a smooth, creamy, zesty filling is beautiful served topped with syrupy Campari glazed orange segments. Serve your tart warm with a dollop of creme fraiche for a delightful sweet treat.

Serves 10

Cook

1H 15M

Ingredients

Pastry

2 1/4 cup plain flour

1/3 cup icing sugar

150 gram butter, chopped

2 egg yolks

1 tablespoon chilled water

creme fraiche, to serve

Filling

50 gram butter

1 vanilla bean, split, seeds scraped

1 1/3 cup arborio rice

1/4 cup caster sugar

3 oranges, grated zest, segments reserved

1/2 cup white wine

1 litre hot milk

2 eggs, lightly beaten

Campari oranges

1/2 cup caster sugar

1/2 cup orange juice

1/4 cup campari

Method

Rice tart with campari oranges

1.Sift flour and icing sugar together into a large bowl. Using fingertips, rub in butter, until mixture resembles crumbs. Add egg yolks and water, stirring until the mixture just comes together. Turn onto a lightly floured surface. Shape into a disc, wrap in plastic wrap; chill 30 minutes.

2.Preheat oven to 180°C (160°C fan-forced). Roll out pastry between 2 sheets baking paper, until 3mm thick. Ease into 26cm flan pan, trimming edges. Chill 30 minutes. Bake blind 12-15 minutes. Remove paper and beans. Cool.

3.Increase oven to 200°C (180°C fan-forced).

4.Make filling: melt butter in a large saucepan on medium. Stir in vanilla; cook 1 minute. Add rice, sugar and zest; stirring 1 minute. Pour in wine. Stir 1 minute, until absorbed. Add milk, one cup at a time, stirring for 15 minutes, until most liquid has been absorbed and rice still has a slight bite. Cool slightly. Whisk eggs into cooled rice mixture.

5.Spoon filling into pastry case. Bake 15-20 minutes, until filling is just set.

6.Meanwhile make Campari oranges: in a small saucepan, combine caster sugar, orange juice and Campari over low heat. Stir, until sugar dissolves. Increase to medium; simmer 8-10 minutes, without stirring, until thick. Add reserved orange segments; simmer 1 minute.

7.Serve tart topped with Campari oranges. Accompany with creme fraiche.