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1
Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
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2
Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
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3
Sift flour and salt into a bowl, make a well in the middle.
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4
Mix rest of the 1/4 cup milk with oil and egg.
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5
Pour yeast mixture into the well and cut butter into the flour.
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6
Add milk-oil-egg mixture and knead so you get a soft dough.
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7
Let rest 30 minutes.
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8
Remove cooked rice pudding from heat.
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9
Divide egg, beat white until soft peaks form.
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10
In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
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11
Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
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12
Knead dough, then spread into tart or spring form.
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13
Pour rice pudding onto dough, baste rim with remaining egg yolk.
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14
Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
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15
Remove from oven and let cool.
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16
Serve plain, with hot cherries or cherry pie filling or whatever topping you like.
