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Lemon & Blueberry Rice Pudding Tart Recipe

Home » Written Recipes » Recipes » Desserts » Baking » Lemon & Blueberry Rice Pudding Tart Recipe
rice pudding tart

Serving Details

  • Yields: 8-10 servings
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

Recipe Description

This elegant tart combines the comforting flavors of rice pudding with the bright, citrusy taste of lemon and blueberry. The creamy rice pudding filling is baked in a buttery pastry crust for a delicious dessert.

Ingredients

For the Pastry Crust:**

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup ice water

For the Rice Pudding Filling:**

  • 1 cup arborio rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup fresh or frozen blueberries

Instructions

Make the Pastry Crust:**

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, mixing until the dough comes together.
  4. Divide the dough in half, wrap each half in plastic wrap, and chill for at least 30 minutes.
  5. Roll out one half of the dough on a lightly floured surface to a thickness of about 1/8 inch.
  6. Line a 9-inch pie plate with the dough, pressing it into the bottom and sides.
  7. Prick the bottom of the pastry with a fork.
  8. Chill the pastry-lined pie plate for 15 minutes.

Make the Rice Pudding Filling:**

  1. In a large saucepan, combine the rice, milk, sugar, and salt.
  2. Bring to a boil over medium heat, then reduce heat to low and simmer, uncovered, for 30-35 minutes, or until the rice is tender and the mixture has thickened.
  3. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. Fold in the blueberries.

Assemble and Bake the Tart:**

  1. Pour the rice pudding filling into the prepared pastry crust.
  2. Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
  3. Let cool completely before serving.

Tips

  • For a richer flavor, use heavy cream instead of whole milk.
  • You can add other fruits to the filling, such as raspberries or strawberries.
  • Serve the tart warm or cold with a dollop of whipped cream or a scoop of ice cream.

Nutritional Information (Approximate per serving):

  • Calories: 350
  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 30mg
  • Sodium: 150mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 25g
  • Protein: 6g

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