Cherry Rice Pudding Tart Recipe

Name: Cherry Rice Pudding Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/4 cups milk; 1 lemon unwaxed; 1 vanilla bean seeds scraped out; 1 5/8 cups rice pudding; 1 15/16 cups mascarpone; 1 7/16 cups caster sugar; 2 9/16 cups black cherries cans, drained; 2/3 cup butter; 1 1/2 cups biscotti; 4 3/4 tablespoons white chocolate chopped and grated

Servings: persons

1
Place the milk, half the lemon zest and the vanilla beans in a saucepan and bring to a boil. Mix in the rice and cook over a low heat for 20-25 mins.
2
Mix the mascarpone and 1/3 cup of sugar into the rice pudding them remove from the heat and set aside.
3
Place the cherries, the remaining sugar and remaining lemon zest in a saucepan and simmer for 10-12 mins over a low heat. Pour into a food processor and blend until smooth. Leave to cool.
4
Melt the butter in a saucepan then remove from the heat. Place the biscotti in a freezer bag and crush using a rolling pin. Mix the biscuits and butter together. Pour the biscotti mixture into a 9 inch square cake pan and press firmly using your fingers. Smooth the rice pudding on top then finish with a layer of cherry puree. Chill for 4 hours. Remove from the pan and sprinkle with white chocolate before serving.

1155

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 1/4 cups milk, 1 lemon unwaxed, 1 vanilla bean seeds scraped out, 1 5/8 cups rice pudding, and more.

Yes, Cherry Rice Pudding Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Rice Pudding Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions