Rice pudding and apricot tart

Name: Rice pudding and apricot tart
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 1 Vanilla pod; 3/4 l Milk; 150 g Round grain rice (milk rice); 120 g Sugar; 1 can(s) (425 ml) Apricots; 60 g Butter; 2 Eggs (size M); 1 Egg yolk (size M); 120 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pistachio kernels; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1 Vanilla pod
3/4 l Milk
150 g Round grain rice (milk rice)
120 g Sugar
1 can(s) (425 ml) Apricots
60 g Butter
2 Eggs (size M)
1 Egg yolk (size M)
120 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pistachio kernels
baking paper

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Boil up the milk. Add rice, 30 g sugar and vanilla pod and pulp. Cook over low heat for about 40 minutes, stirring from time to time. Drain the apricots on a sieve.
2
Cream butter with remaining sugar. Separate eggs. Stir 3 egg yolks and crème fraîche into the butter-sugar mixture, set aside. Beat the egg white with 1 pinch of salt until stiff. Line a springform pan (approx. 20 cm Ø) with baking paper.
3
First fold the egg mixture, then the beaten egg white carefully into the rice pudding. Pour the mixture into the springform pan. Place the apricots on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for 60-70 minutes.
4
Take out and let it cool down on a cake rack. Coarsely chop the pistachios and sprinkle over the cake.