Delicious rice ricotta tart

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For the pie crust

For the filling

For the crust

Combine flour, salt and about of the butter, cut into pieces, in the bowl of a food processor. Pulse about 9-10 times in short bursts, until the mixture resembles coarse, damp sand.
Tip it into a bowl, and rub the rest of the butter in with your fingertips, pinching and flattening pieces of butter until it is incorporated.
Add the water all at once, stir with a fork, and dump the whole mixture onto some plastic wrap. Flatten into a disk, and chill for about an hour.
Roll the dough out between two pieces plastic wrap or parchment, making sure to roll from the centre out.
Being careful not to stretch the dough, transfer into a deep, round pie plate, and carefully lift the dough into the corners.
Form the pie crust and crimp the edges. Prick with a fork all over, and chill for about 15 minutes.
Preheat the oven to 180°C. Blind bake (line with foil or baking paper and fill with dry beans) until set, or about 8 minutes. Carefully remove the foil or baking paper and bake the crust for another 6 minutes, or until pale gold and slightly dry looking. Cool the pie crust.

For the filling

Bring a pot of water with a pinch of salt in it, to a boil. Boil the rice about 10 minutes, or until slightly underdone. Drain.
Combine the drained rice with 2 cups of milk, the lemon zest and the salt; simmer over low heat until the rice is cooked through, about 20 minutes (most of the milk will be absorbed).
In a large bowl, beat the eggs, ricotta, sugar, cream and vanilla together until smooth. Add the cooked rice and milk and stir until combined. Pour into the cooled prebaked crust.
Bake until the filling is firm, about 40 minutes.Â
Chill in the refrigerator. Serve with a little cinnamon sugar sprinkled over the top.

From the Spekko kitchen: