Frozen short pastry 550g, milk 500g, Originario Superfine rice 100g, pitted prunes 100g, sugar 80g, orange flowers water, powdered cinnamon, icing sugar, butter, flour, salt
Unfreeze the short pastry. Boil the milk, add some salt and cook the rice in it until the milk is completely sucked up. Remove the pot from the burner, add the sugar and the prunes cut into pieces. Then, let it cool. Flavour the mixture with two spoonful of orange flowers water and some cinnamon. Roll out the pastry on the pastry board dredged with flour. Grease a mould for tartes (ø 26 cm) with butter and dredge it with flour. Put the pastry on it. Stuff the pastry with the rice mixture and garnish it with the remaining pastry cut in the shape of a grid. Bake at 180°C for 40 minutes. Cover with icing sugar and serve.
Time and difficulty
55 minutes – medium