Plant-Based Rice Pudding Tart
Gemma Costa's ingenious MasterChef: The Professionals creation transforms humble rice pudding into a sophisticated Mediterranean tart - entirely plant-based. A crisp vegan shortcrust shell holds creamy Arborio rice pudding cooked al dente like risotto with coconut milk and lemon zest, topped with a dry frangipane-style biscotto crust that bakes into an irregular crisp biscuit layer. Sharp triple-blanched candied lemon zest and golden caramelized almond flakes add texture and bite, while a bright agar agar lemon gel cuts through the richness. Marcus Wareing praised the pastry, rice, and frangipane concept; Monica Galetti called the sharp candied peel the perfect foil for the tart's sweetness. A rare dish that earned universal standing-ovation praise from both judges. Chef's Notes: Addressing the Judge Feedback This is a rare recipe in our collection - one where the judges had virtually no criticisms. Both Marcus and Monica gave overwhelming praise. Our recipe therefore preserves Gemma'…
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- MAKE THE SHORTCRUST PASTRY
- Combine the flour, powdered sugar, and salt in a large bowl. Whisk briefly to bl
- Add the frozen cubes of vegan butter. Using your fingertips or a pastry cutter,
- Drizzle in the ice-cold water, 1 tablespoon at a time, mixing gently with a butt
- Turn the mixture onto a lightly floured surface and press it together into a fla
- BLIND-BAKE THE TART SHELL
- Preheat the oven to 180°C / 350°F . Place a baking sheet on the middle rack to p
- On a lightly floured surface, roll the pastry out to approximately 3mm thickness
- Prick the base lightly with a fork. Line with parchment paper and fill with baki
- Blind-bake for 15 minutes. Remove the parchment and beans, then bake for a furth
- PREPARE THE RICE PUDDING FILLING
- Bring the water to a boil in a medium saucepan. Add the Arborio rice and a pinch
- Return the rice to the pan over low heat. Add the coconut milk, oat milk, sugar,
- Cook gently, stirring frequently, for 12–15 minutes. The rice should absorb most
- Pour the rice pudding into the blind-baked tart shell and spread evenly with the
- MAKE THE FRANGIPANE BISCOTTO TOPPING
- In a bowl, combine the almond flour, all-purpose flour, sugar, baking powder, le
- Add the oil, oat milk, and almond extract. Stir with a fork until a crumbly, sli
- Using your fingers, crumble the biscotto mixture evenly over the top of the rice
- BAKE THE TART
- Place the tart on the preheated baking sheet. Bake at 165°C / 325°F for 25–30 mi
- Remove from the oven and cool completely in the tin on a wire rack. The tart mus
- MAKE THE CANDIED LEMON ZEST
- Using a sharp vegetable peeler or channel knife, cut long thin strips of zest fr
- Bring a small saucepan of water to a boil. Blanch the zest strips for 2 minutes,
- In the same saucepan, combine the sugar and water. Bring to a simmer, stirring u
- Add the blanched zest strips. Simmer gently over low heat for 15–20 minutes unti
- Using a fork, transfer the candied strips to parchment paper, separating them so
- MAKE THE CARAMELIZED ALMOND FLAKES
- Place the flaked almonds in a dry skillet over medium heat. Toast, stirring freq
- Sprinkle the sugar over the almonds. Continue stirring as the sugar melts and co
- Immediately pour the caramelized almonds onto parchment paper. Sprinkle with a p
- MAKE THE LEMON GEL
- In a small saucepan, combine the water and agar agar powder. Whisk thoroughly —
- Bring to a gentle boil over medium heat, stirring frequently. Once boiling, redu
- Remove from heat. Stir in the sugar until dissolved, then add the lemon juice. A
- Pour into a shallow dish or small container. Allow to set at room temperature fo
- Once set, use a fork or small whisk to break the gel into a smooth, spoonable co
- ASSEMBLE AND SERVE
- Carefully unmold the cooled tart from its tin and place on a serving board or pl