Instructions
Follow the steps and taste along the way.
Mix the yeasted dough
Set aside 100 ml of the milk and warm it to about 35 °C. Stir in the yeast and 5 g of the sugar, then leave to stand for 10 minutes. Add the flour, the remaining 25 g of sugar, the egg, salt, and 40 g of softened butter; set aside the remaining 750 ml of milk for the filling. Knead the dough for 8–10 minutes, until smooth and elastic. Cover and let it rise for 45–60 minutes, until it has roughly doubled in size.
Cook the rice filling
Put the rice, 750 ml of milk, 80 g of sugar, and the vanilla extract in a heavy-based saucepan. Bring to a gentle simmer, stirring occasionally, then cook over low heat for 30–35 minutes. Stir more frequently toward the end to prevent the rice from sticking. Once the grains are tender and the mixture is thick, like a very creamy porridge, remove it from the heat and let it cool completely.
Shape the crust
Grease a 24 cm round pan with 5 g of butter. Briefly knead the risen dough, then roll it out on a floured surface into a circle about 3 mm thick. Transfer it to the pan, press it over the base, and bring it about 2 cm up the sides. Cover and let it proof for 15 minutes.
Finish the filling and bake the tart
Stir the two eggs into the completely cooled rice mixture until evenly combined. Spread the filling over the dough and place the pan in an oven preheated to 200 °C. Bake for 30–35 minutes, until the edge of the dough is golden brown and the center of the filling is set but still slightly springy when the pan is moved.
Let it cool
Leave the tart in the pan for 15 minutes, then carefully loosen it. Let it cool for at least 45 minutes before slicing, so the rice filling can set and the slices hold their shape. Serve at room temperature.
