Roasted Strawberry & Rice Custard Tart

by Jonathan Cheung

A tasty dessert recipe for autumn strawberries, or any fall fruit you like and a great way to use up a little leftover rice.

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Sweet tart dough (or opt for storebought - we won't tell)

  • 1/2 cup/ 115g Unsalted Butter
  • 3/4 cup/95g Icing Sugar
  • 1 3/4 cups/ 210g All-Purpose Flour
  • 2 large Egg Yolks
  • 2 Tbsp Whole Milk

Tart Filling

  • 1 cup/250mL cooked Dainty Short rice (1/2 cup/125mL uncooked or LEFTOVER rice)
  • 3 cups/750mL Whole Milk
  • 1/2 cup / 125mL Sugar
  • 1 tbsp Unsalted Butter
  • 2 tsp Lemon Zest
  • 1 pinch Salt
  • 6 tbsp Ground Almonds
  • 3 large Eggs
  • 1 tbsp Flour
  • 1/2 cup Strawberries, washed & trimmed and cut in half
  • 2 tbsp flaked almonds



Cook the 1/2 cup of Dainty Short rice in your rice cooker or on stovetop - if you have no leftover rice.


Tart dough: In the bowl of a food processor, combine the butter, icing sugar, flour, yolks and milk. Process until it forms a ball. Using your fingers, press the dough into a 10 inch fluted tart pan, with a removable bottom, evenly and starting with the sides. Cover and place in the fridge to rest.


Preheat oven to 350*


Make the filling: Place the cooked rice, milk, butter, and sugar in a pot and bring to a simmer. Reduce heat to medium low and cook for 25 minutes, stirring occasionally until it reaches rice pudding texture. Allow to cool for 10 minutes and then process until smooth in a food processor.


Fold in the lemon zest, salt, ground almonds and flour. Stir in the eggs, one at a time, until fully incorporated.


Pour the filling into the prepared tart shell. Place the strawberries, cut side down over top. Sprinkle with flaked almonds. Place on the bottom shelf of the oven and bake about 35 minutes, or until the rim of the shell and the filling is golden.


Remove and allow to cool. Serve while still slightly warm.

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