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Rice Pudding Tart

Recipe by
Kirk Haworth
Kirk Haworth
Medium
1 Hour

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

METHOD:

Tart Case

  1. In a mixing bowl add the flour, icing sugar & vegan butter.
  2. Mix together in your hands to just bring it together.
  3. Add Crackd® The No-Egg-Egg® and mix together. 
  4. Once it comes together wrap in cling film and allow to rest in the fridge.

Raspberry compote

  1. Add all the ingredients together and cook on a low heat for 20 minutes until compote like and jammy in texture.

Rice Pudding

  1. Place all the ingredients into a nice heavy bottomed pan and on a low to medium heat.
  2. Going to constantly keep stirring make sure it’s cooking evenly will take 40-45 minutes.
  3. Then place into a metal tray and allow it to naturally cool.

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