Rice Pudding Tart
Recipe by
Medium
1 Hour
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INGREDIENTS:
Tart Case
- 95g Vegan Butter
- 250g Flour
- 80g Icing Sugar
- 50g Crackd® The No-Egg-Egg®
Raspberry compote
- 250g Frozen Raspberry’s
- 1 Tbsp Golden Syrup
Rice Pudding
- 1.5L Coconut Milk
- 2 Black Cardamom Pods, lightly crushed
- 2 Star Anise, crushed
- 100g Sugar
- 200g Pudding Rice
METHODS:
Tart Case
- In a mixing bowl add the flour, icing sugar & vegan butter.
- Mix together in your hands to just bring it together.
- Add Crackd® The No-Egg-Egg® and mix together.
- Once it comes together wrap in cling film and allow to rest in the fridge.
Raspberry compote
- Add all the ingredients together and cook on a low heat for 20 minutes until compote like and jammy in texture.
Rice Pudding
- Place all the ingredients into a nice heavy bottomed pan and on a low to medium heat.
- Going to constantly keep stirring make sure it’s cooking evenly will take 40-45 minutes.
- Then place into a metal tray and allow it to naturally cool.
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