Rice Pudding Tart

Recipe by
Kirk Haworth
Kirk Haworth
5 Mins


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


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.

Check out the Results



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