Rice pudding and plum tart

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 500 ml Milk
  • 200 g Rice Pudding
  • 400 g Plums
  • 2 Eggs (size M)
  • 70 g + 1 tablespoon of sugar
  • 2 TABLESPOONS Butter
  • 1 package (120 g) "pulled strudel dough" (4 extra tender Viennese strudel sheets; refrigerator)
  • 7-10 Tbsp Cinnamon
  • 7-10 Tbsp Grease

Directions

  1. 1

    Boil up the milk. Stir in rice and cook over low heat for about 30 minutes. Wash the plums, grate dry and stone them. Cut 2/3 of the plums into slices, cut 1/3 in half. Let the strudel dough rest in the closed package for about 10 minutes at room temperature.

  2. 2

    Separate the eggs. Stir egg yolk into the hot (not boiling!) rice. Beat the egg whites until stiff, then add 70 g sugar. Fold the beaten egg whites and 3/4 of the plum wedges into the rice. Melt butter. Cut the strudel dough sheets to size (approx. 34 x 34 cm). Lightly brush 1 strudel sheet with melted butter and place in a greased casserole dish (28 cm Ø), place the 2nd sheet on top, brush with butter and proceed in the same way with 2 more sheets. Pour in the rice and cover the surface generously with the remaining plums. Brush the protruding strudel dough edge with butter. Bake the plum tart in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) on the bottom shelf for 25-30 minutes.

  3. 3

    Lightly brush 1 strudel sheet with melted butter and place in a greased casserole dish (28 cm Ø), place the 2nd sheet on top, brush with butter and proceed in the same way with 2 more sheets. Pour in the rice and cover the surface generously with the remaining plums. Brush the protruding strudel dough edge with butter. Bake the plum tart in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) on the bottom shelf for 25-30 minutes. If the strudel dough gets too dark, cover with aluminium foil. Remove the tart from the oven and serve lukewarm or cold. Mix 1 tablespoon of sugar and cinnamon and sprinkle the tart at the end

  4. 4

    1/2 hours waiting time

Nutrition Facts

KCAL
290 kcal
CARBS
48 g
FATS
7 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesexoticCakeCake