Esta tarte de arroz com baunilha é uma sobremesa requintada que eleva o tradicional arroz doce português ao nível de uma tarte elegante. A combinação da vagem de baunilha genuína com a doçura cremosa do arroz e a crocância da massa quebrada cria uma experiência gastronómica única, perfeita para ocasiões especiais.

Ingredientes

  • 55 gr manteiga
  • Massa quebrada
  • 2 Vagens de baunilha
  • 300 gr Arroz Carolino
  • 5 Colheres de sopa de açúcar
  • Raspa de 3 laranjas
  • 1 Copo de vinho branco
  • 1 Litro leite gordo
  • 2 Ovos
  • 2 Colheres de sopa açúcar em pó e canela qb

Preparação

  1. Unte com manteiga uma forma de tarte com fundo solto.
  2. Numa panela derreta a manteiga.
  3. Corte longitudinalmente as vagens de baunilha, retire as semente raspando com uma faca o interior de cada metade da vagem e adicione à manteiga misturando muito bem.
  4. Em lume brando junte à mistura de manteiga e baunilha o arroz com o açúcar e a raspa de laranja, aumente um pouco o lume e misture o vinho branco, continue a mexer até o álcool ter evaporado.
  5. Junte o leite aos poucos mexendo sempre, cozinhando o arroz e mexendo sempre até chegar ao ponto de quase cozido (+-15mnt) e deixe arrefecer.
  6. Misture os ovos batidos, coloque o preparado na massa quebrada, polvilhe com açucar em pó e canela, leve ao forno previamente aquecido 200graus cerca de 30mnt até a massa quebrada ficar dourada.
  7. Polvilhe com açúcar em pó.

Here’s the English version of this sophisticated rice tart below

Vanilla Rice Tart

This elegant tart transforms the beloved Portuguese arroz doce (rice pudding) into a sophisticated dessert worthy of the finest patisseries. The real vanilla pods infuse the rice with an intoxicating aroma, whilst the orange zest and white wine add complexity that elevates this from humble comfort food to restaurant-quality dessert.

What makes this tart particularly special is the technique of cooking the rice risotto-style with wine before adding the milk gradually – this creates a creamier, more refined texture than traditional rice pudding methods. The contrast between the buttery, crisp pastry shell and the silky vanilla-scented rice filling is absolutely divine. The final dusting of cinnamon and icing sugar adds both visual appeal and a warm spice note that complements the vanilla beautifully.

Ingredients

  • 55g butter
  • Shortcrust pastry
  • 2 vanilla pods
  • 300g Carolino rice
  • 5 tablespoons sugar
  • Zest of 3 oranges
  • 1 glass white wine
  • 1 litre whole milk
  • 2 eggs
  • 2 tablespoons icing sugar and cinnamon to taste

Method

  1. Grease a loose-bottomed tart tin with butter.
  2. In a saucepan, melt the butter.
  3. Cut the vanilla pods lengthwise, scrape out the seeds with a knife from each half of the pod and add to the butter, mixing very well.
  4. Over gentle heat, add the rice with sugar and orange zest to the butter and vanilla mixture, increase the heat slightly and stir in the white wine, continue stirring until the alcohol has evaporated.
  5. Add the milk gradually whilst stirring constantly, cooking the rice and stirring constantly until almost cooked (approximately 15 minutes) and leave to cool.
  6. Mix in the beaten eggs, place the mixture in the pastry case, sprinkle with icing sugar and cinnamon, bake in a preheated oven at 200°C for about 30 minutes until the pastry is golden.
  7. Dust with icing sugar before serving.