Full of good things - our chocolate rice tart with dried fruit.
Recipe for 1 tart
Preparation time: 90 minutes plus cooling time and soaking time for the dried fruit
Utensils: Tart tin ø 28 cm
Ingredients Dough:
125 g sugar
250 g butter
50 g egg yolk
1pinch of salt
20 g pine nuts
375 g flour
lemon zest
Filling ingredients:
125 g rice
1pinch cinnamon
1pinch salt
125 g 'Rausch Plantagen Peru 60 %'
25 g fine cocoapowder
200 g raisins
200 g dried fruit (preferably figs)
200 ml rum
200 g pine nuts
250 g sugar
5 eggs
grated nutmeg
Ingredients for caramelized pine nuts:
40 g Pine nuts
8g Icing sugar
Preparation of dough:
- Combine all the ingredients except the flour and stir until smooth.
- Toast the pine nuts and add.
- Fold in the flour last.
- Then wrap the dough in cling film and chill for about 4 hours.
Preparation of the filling:
- Cook the rice with water, a pinch of salt and cinnamon.
- Then add the fine cocoa chocolate and the fine cocoa powder and melt in the hot rice.
- Chop up the dried fruit and raisins and soak in rum. At least 5 hours.
- Add to the rice and chocolate mixture and fold in the pine nuts.
- Add the spices and eggs to the mixture and mix.
- Caramelize the pine nuts with powdered sugar.
- Then pour the filling into the pastry-lined tart tin and smooth it out.
- Bake in a preheated oven at 175 °C for about 10-15 minutes.
*Preparation of caramelized pine nuts:
- Place the water and powdered sugar in a pan and bring to the boil.
- Then add the pine nuts and cook until the mixture is caramelized and the nuts start to shine.
Tip:
It is best to soak the raisins and dried fruit in rum the day before.
