Rice tartlets
Instructions
The doses are for 20 pastine.
Prepare the dough: mix the flour, sugar, a pinch of salt and a packet of Vanillin, then knead it with slightly softened and butter into small pieces and egg yolks.
You work faster, do it with the dough into a ball, wrap it in a sheet of greaseproof paper and put it in the refrigerator for at least half an hour.
Meanwhile, pour the milk in a small saucepan, adding a pinch of salt and the zest of half a lemon spiral sliced thinly; put the pan on the heat, just the milk starts to boil down the rice and Cook, stirring often, until it will become dry.
Levatelo the appliance, remove the lemon rind and add sugar, yolks and nuts finely pounded in a mortar mixing after each addition; Let him then cool.
Roll out to a thickness of about 3 mm, the pastry and coated with 20 stencils in the shape of a bowl, diameter 6 cm, with day wall smooth; the mixture distributed each day rice, surface levelling.
Place stencils on a plate and place in the oven at 180 degrees already warm for about 15 minutes, until they are thoroughly cooked and golden.
Remove the tarts, let them cool and sformatele; serve cold.
If you can ' rubbing ' on the surface with a little sugar syrup.
Ingredients and dosing for 6 persons
- 80 g of vialone
- 80 g of granulated sugar
- 50 g of peeled and roasted hazelnuts
- 2 egg yolks
- 50 cl of milk
- 1/2 lemon (zest)
- Salt
- For the dough:
- 200 g of white flour
- 100 g of fresh butter
- 100 g of granulated sugar
- 2 egg yolks
- 1 sachet of vanillin
- 1 pinch of salt