Milk Tart with Rice Pudding Shell

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I probably used to be more of a milk tart purist, but how can I be? I’ve used it as inspiration in a number of dishes at my restaurants – even a martini. It’s the one dish that we’ve served at JAN since opening night, and continues on at JAN Franschhoek today. The one thing I haven’t tried, though, is a plant-based milk tart. Just when I thought I’d run out of ways to make this simple, traditional classic, I find that rice not only makes a naturally gluten-free crust, but a beautifully rustic tart shell, ready to be dressed up with a seasonal garnish.

MILK TART WITH RICE PUDDING SHELL

Prep time: 20 minutes, Cooking time: 1 hour | Serves: 8

for the tart shell:

500ml (320g) Spekko Jasmine Long Grain White Rice, cooked

2.5ml Maldon salt

50 ml (40g) butter, melted

60 ml (25g) ground almonds

60 ml (28g) pistachios

2,5 ml cinnamon powder

2,5 ml vanilla paste

10 ml (14 g) maple syrup

5 ml orange zest

for the custard:

83 ml (46 g) corn flour

725 ml almond milk

60ml (75 g) maple syrup

2 cinnamon sticks

1 star anise, whole

2,5 ml cinnamon, ground

5 ml orange zest

5 ml vanilla extract

for the tart shell

Preheat the oven to 200 °C. Mix all the ingredients together until the mixture is slightly sticky, and you are able to shape a ball. Press the mixture down on the quiche pan. If the rice mixture is slightly sticking to your hands. Use a small amount of olive oil on the tips of your fingers, or place baking paper on top of the rice mixture and press down using a rolling pin or the base of a glass. Bake in the oven for 15 minutes and reduce the oven temperature to 160 °C, and bake for another 10 – 15 min until the base is crisp and golden in colour. Allow to cool down to room temperature.

for custard

Mix the corn flour and 25 ml almond milk in a medium mixing bowl until a thick paste is formed, without any lumps. In a medium saucepan add the remaining 700 ml almond milk, maple syrup, cinnamon, orange zest and vanilla and bring to a light simmer. Whisk in the corn flour paste and cook over medium heat for 3 – 5 min until the custard has thickened. Lower the heat and cook for another 2 min. Pour the mixture into the tart shell. Refrigerate for 30 min and serve.