A delicious tart made with rice pudding and raspberry jam, topped with fresh raspberries.
- 200 grams of spculoos cookies
- 80 grams of butter
- 1.5 liters of milk
- 200 grams of short-grain white rice
- 125 grams of sugar
- 1 vanilla pod
- 200 milliliters of heavy cream
- 8 sheets of gelatin (16 grams)
- 350 grams of raspberry jam
- 9 sheets of gelatin (18 grams)
- 5 raspberries
Crush the cookies for the crust. Mix them with melted butter until you achieve a homogeneous texture. Reserve a teaspoon of the mixture. Line the base of a removable baking mold with parchment paper and spread the mixture on top. Chill in the refrigerator until firm.
Boil the rice. Rinse the rice under running water. Pour the milk into a saucepan, add the halved vanilla pod, and bring to a boil. Once boiling, add the rice and simmer gently for 30 minutes.
Add the sugar. Remove the vanilla pod, add the sugar, and cook for an additional 20 minutes, stirring constantly but carefully not to break the grains, especially in the last few minutes when the density is high and it can easily stick.
Add the gelatin. Soak 8 sheets of gelatin in cold water for 5 minutes. Squeeze out the excess water and add them to the rice pudding mixture, off the heat. Gently mix and let it cool slightly, stirring occasionally.
Whip the cream. Whip the cream and add one-third of it to the rice pudding mixture. Mix gently with a spatula using folding motions. Then, add the remaining cream, mixing delicately until fully incorporated.
Transfer to the refrigerator. Pour the mixture into the mold, on top of the cookie crust, and place it in the refrigerator. Let it rest for about 4 hours.
Combine gelatin and jam. Soak the remaining sheets of gelatin in cold water. Drain them and dissolve them in a small saucepan with a tablespoon of water. Mix it with the raspberry jam. Cover the tart with the mixture and return it to the refrigerator for at least 2 hours.
Decorate with raspberries. When serving, decorate the tart with raspberries and the reserved teaspoon of crushed cookies.