Ingredients

1 recipe pasta frolla (see link)
The Rice Filling:
1/3 cup arborio rice
1/4 teaspoon salt
3 tablespoons butter
1/3 cup sugar
2 1/4 cups milk
1 cup ricotta cheese
3 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 cup raisins, optional

Directions

1. Prepare and chill pasta frolla dough.
2. Prepare the Rice Filling: Bring a large pan of water to a boil. Add rice and salt. Stir well to prevent the rice from sticking and return to a boil. Lower to a simmer and cook until rice is very tender, about 15 minutes. Drain.
3. In a large saucepan, combine cooked rice, butter, sugar and milk and bring to a boil, stirring often, over medium heat. Lower to a simmer and cook until thick and creamy, about 20 minutes. Let cool.
4. In a large bowl, stir the ricotta smooth with a rubber spatula. Stir in the eggs, one at a time, then stir in the zest and vanilla. Stir in the rice mixture smoothly.
5. Set a rack in the lowest level of the oven and preheat to 350(F.
6. Butter two 12-cavity muffin pans. Divide the pasta frolla dough into 18 pieces, roll each into a circle and line one of the muffin pan cavities with it. Trim the dough even with the top of the pan. Fill each about two thirds full with the rice filling, then fold the excess dough over onto the filling all around. Bake about 30 minutes, or until the dough is baked through and the filling is firm. Cool in the pan on a rack. Place another rack on the muffin pan and invert to unmold the tartlets. Stand them right-side-up on a platter. Serve at room temperature.

Nick Malgieri says you can vary the filling by adding 1/2 cup golden or dark raisins to the ricotta. Instead of muffin pans, you may use individual tartlet pans with removable bottoms.

Tartlets Filled with Rice and Ricotta Cream
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