Kumquat And Chestnut Rice Pudding Tart Recipe

Name: Kumquat And Chestnut Rice Pudding Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR FILLING; 55g butter; seeds of 2 vanilla pods (or 2 teaspoons vanilla extract); Seeds of 8 - 10 cardamoms, crushed or 1/2 - 1 teaspoon ground cardamom; 50g cooked/roasted chestnuts (about 10 nuts), chopped; 325g risotto rice (I used Arborio); 5 tablespoons caster sugar; 12 kumquats skins , sliced into strips (or zest of 2 medium oranges); 1 wineglass of white whine; 1 liter milk; icing sugar , to serve; FOR TART SHELL; 125g unsalted butter; 100g icing sugar; pinch of salt; 255g plain flour; Seeds of 1 vanilla pod; Skin of 8 kumquats, sliced in thin strips; 2 large egg yolks; 2 tablespoons cold milk or water

Servings: persons

FOR FILLING
55g butter
seeds of 2 vanilla pods (or 2 teaspoons vanilla extract)
Seeds of 8 - 10 cardamoms, crushed or 1/2 - 1 teaspoon ground cardamom
50g cooked/roasted chestnuts (about 10 nuts), chopped
325g risotto rice (I used Arborio)
5 tablespoons caster sugar
12 kumquats skins , sliced into strips (or zest of 2 medium oranges)
1 wineglass of white whine
1 liter milk
icing sugar , to serve
FOR TART SHELL
125g unsalted butter
100g icing sugar
pinch of salt
255g plain flour
Seeds of 1 vanilla pod
Skin of 8 kumquats, sliced in thin strips
2 large egg yolks
2 tablespoons cold milk or water

1
["MAKE THE FILLING:
2
In a high-sided pot or pan, melt the butter on low heat. Add the vanilla caviar (seeds) and the cardamom seeds to the melted butter, stirring to loosen up. If using vanilla extract, add it in step 3, along with the white wine. Allow it cook for 1 minute.
3
Add the chopped chestnuts and let cook for a further minute. Then add rice to the pan, along with caster sugar and the kumquat strips (or orange zest).
4
Turn the heat to medium and add the white wine (and vanilla extract, if using), stirring until the wine has almost cooked away (about 3 minutes)
5
Slowly add the milk while continuing to stir the rice and simmer the mixture over low heat, stirring often, for about 15 - 20 minutes. If you've used up all the milk, add a bit more and cook till the rice is soft and creamy. Allow to cool.", "MAKE THE TART SHELL:
6
Grease a loose-bottomed 28cm/ 11 inch pie tin with a little butter
7
Cream the butter, sugar and salt. Rub in the flour, vanilla caviar, kumquat strips and egg yolks. When it looks like coarse breadcrumbs, add cold milk or water and pat gently. Form into a ball and flour lightly. Do not over work the pastry or it will become elastic and chewy, not crisp and flaky. Wrap the dough in clingfilm and refrigerate for at least an hour (I did for 3 hours!)
8
Remove from the fridge and roll it out as thinly as you can on a lightly floured surface. Then line the tart tin....as best as you can (mine seemed a tad small for the tin but I managed to stretch it...to fit!) and freeze for an hour.
9
When the hour's up, preheat the oven to 180 degrees centigrade (350 degrees fahrenheit) and bake the pastry shell for 12 minutes or until lightly golden. Remove from oven and set aside.", "ASSEMBLE THE TART:
10
Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit), Once the tart shell is cool, fill it with the rice mixture and sprinkle with icing sugar.
11
Bake for 20-25 minutes until the pastry is golden. Serve with a quenelle of creme fraiche and some kumquat strips."]

1245

kcal

Calories

Fat

170

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: FOR FILLING, 55g butter, seeds of 2 vanilla pods (or 2 teaspoons vanilla extract), Seeds of 8 - 10 cardamoms, crushed or 1/2 - 1 teaspoon ground cardamom, and more.

Yes, Kumquat And Chestnut 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!

Kumquat And Chestnut Rice Pudding Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions