Jammy rice pudding tartlets
These gluten free tartlets play with the idea of a rice pudding - creamy rice encased in a nutmeg rice pastry with a jammy fruit topping. They are a delicious way of using mirabelles, but you can use any small plum or try another fruit like cherries or apricots if you prefer.
Ingredients
For the pastry
250g rice flour
50g cornflour (or custard powder if you prefer a more golden colour)
1 tbsp icing sugar
1/2 tsp gluten-free baking powder
150g unsalted butter, cut into small cubes
2 egg whites, very lightly beaten
a little ice cold water
a generous grating of fresh nutmeg
For the filling
125g pudding rice
500ml milk
half a vanilla pod
freshly grated zest of half a lemon
1 egg yolk
For the topping
18 mirabelles
a few spoons of mirabelle (or apricot) jam
Method
- Sift the flour, cornflour (or custard powder), icing sugar and baking powder into a bowl and add the nutmeg.
- Rub the butter into the dry ingredients.
- Add the egg whites and work in with enough water to form a smooth dough.
- Wrap in cling film and chill for about 30 minutes.
- Roll out the pastry, cut out twelve circles and use to line a 12-hole muffin tin. Pop this in the freezer and pre-heat the oven to 180C (160C fan).
- Put a paper muffin case into each pastry case and fill with baking beans. Bake for 15 minutes, then carefully lift out the baking beans and paper cases and bake for another 5 minutes.
- Gently cook the rice in a pan with the milk and split vanilla pod, until the rice is creamy and has absorbed most of the milk. Stir in the grated lemon zest and allow to cool slightly, then stir in the egg yolk.
- Fill the pastry cases with the rice pudding and then top each tartlet with three halves of mirabelle.
- Bake for about 15 minutes until the fruit begins to soften.
- Glaze the tartlets with warm sieved jam.
- Allow to cool slightly in the tin, then lift the tartlets out and cool on a wire rack.