Raspberry and Rice Pudding Tart

Raspberry and Rice Pudding Tart

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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).
Servings: 8
Calories: 399


  • 6 oz rich sweet shortcrust pastry
  • 4 oz short-grain pudding rice
  • 3/4 pint milk
  • 1/2 pint single cream
  • 2 oz butter
  • 3 oz caster sugar plus 2 teaspoons caster sugar
  • 3 eggs
  • finely grated zest of 1/2 lemon
  • 1 lb raspberries - reserve a few for decoration
  • sprinkling of lemon juice
  • 4 tablespoons double cream
  • freshly grated nutmeg to finish


  • Line a shallow 23cm (9 in) tart tin with the pastry and pre-bake or bake blind.
  • Pre-heat the oven to 170°C/325°F/Gas 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.
  • Remove the pan from the heat, add the butter and 85g (3 oz) sugar and stir until the butter and sugar have dissolved.
  • Beat the eggs in a bowl and add these to the rice with the lemon zest, mixing well.
  • 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.
  • 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.
  • 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.
Calories: 399 kcal
Carbohydrates: 43 g
Protein: 8 g
Fat: 23g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 210 mg
Potassium: 257 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 767 IU
Vitamin C: 15 mg
Calcium: 108 mg
Iron: 2 mg
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