In the past, raspberries would usually be cooked by themselves in raspberry tarts, but the addition of a thick and creamy rice pudding topping complements the raspberries well. For some, this brings back early memories of rice pudding with a dollop of raspberry jam in the middle. This old, simple, but deliciously rich recipe is adapted from Eliza Acton (1845).
175 g (6 oz) rich sweet shortcrust pastry
115 g (4 oz) short-grain (pudding) rice
425 ml (3/4 pint) milk
300 ml (1/2 pint) single cream
55 g (2 oz) butter
85 g (3 oz) caster sugar, plus 2 teaspoons caster sugar
finely grated zest of 1/2 lemon
450 g (1 lb) raspberries - reserve a few for decoration
sprinkling of lemon juice
3 - 4 tablespoons double cream
freshly grated nutmeg, to finish
1. Line a shallow 23cm (9 in) tart tin with the pastry and pre-bake or bake blind.
2. Pre-heat the oven to 170°C/325°F/Gas 3.
3. Put the rice into a saucepan with the milk and cream. Bring slowly to the boil, then reduce the heat and simmer gently for 12 - 15 minutes, by which time the rice should be just about tender.
4. Remove the pan from the heat, add the butter and 85g (3 oz) sugar and stir until the butter and sugar have dissolved.
5. Beat the eggs in a bowl and add these to the rice with the lemon zest, mixing well.
6. Roughly crush the raspberries in a bowl. Place them in the pre-baked pastry case and sprinkle with the remaining two teaspoons of sugar and the lemon juice.
7. Spoon the rice pudding over the raspberries, and then spoon the double cream on top. Sprinkle the top with freshly grated nutmeg. Bake in the oven for 30-35 minutes, when a nice speckled golden skin should have appeared.
8. Rice pudding skin-aholics will know exactly when the tart is done to perfection!
Serve hot or warm with cream and a raspberry sauce, and decorate with the reserved whole raspberries.
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