Rice Pudding Tarts

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 Small pastry cases filled with a creamy rice pudding.  What could be nicer as a little snack for afternoon tea.  These are the perfect size to keep one going until dinner.

I saw a lovely recipe in The Guardian the other day, by Rachel Roddy, it was for Rice Pudding Tarts.  They looked so good, with a thick, creamy and flavoursome rice pudding in a pastry case.

So I decided that I had to make them as soon as possible.

The recipe was actually very simple, even though it takes a little time to make.  

Although it mentions vin santo, and says it is optional you can actually use any dessert wine, or even any white wine if you wish.  Of course you can leave it out too.  I used sauternes which is a lovely sweet dessert wine and it worked very well.  As well as that flavour the profile is enhanced by the addition of zest from an orange and a lemon.

The resultant tarts were very good indeed, with a lovely crisp and buttery pastry and that rich rice pudding with a delightfully citrus hint too.  I really enjoyed these very much indeed.

Strawberry Cream Cheese Tarts offer another interesting little treat.

Rice Pudding Tarts
Rice Pudding Tarts – Video


for the rice pudding

  • 28g(2 tbps) unsalted butter
  • 150g(3/4 cup) short-grain or arborio rice
  • 50ml(3 tbsp + 1 tsp) dessert wine(optional)
  • 500ml(2 cups) whole milk
  • 100g(1/2 cup) caster sugar
  • 1 medium egg(large in USA)
  • pinch of salt
  • Zest of 1 unwaxed lemon
  • Zest of 1 unwaxed orange

For the pastry

  • 125g(9 tbsp)  unsalted butter, diced
  • 250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
  • A pinch of salt
  • Zest of 1 unwaxed lemon
  • 75g(3/4 cup +2 tsp) icing sugar
  • 2 medium egg yolks (large in USA)


  1. Place the flour, salt, icing sugar , lemon zest and butter into a large bowl(or a food processor) and rub the butter in until it resembles fine breadcrumbs( or blitz in the processor).
  2. Add the egg yolks and mix(or blitz) until the mixture begins to clump together.
  3. Tip out the mixture onto a work surface and squeeze together to form a ball.
  4. Place on some plastic wrap and flatten to a disc, wrap and chill for an hour.
  5. Place the 30g butter into a saucepan and melt it. 
  6. Add the rice and stir until the rice is all coated.
  7. Add the wine and stir, bringing the mixture to a boil.
  8. Add the sugar and the milk and stir to combine, heating until it comes to the boil.
  9. Reduce the heat and simmer, stirring frequently, until the rice is cooked and the mixture has thickened to a creamy and thick pudding.
  10. Remove from the heat and allow the rice pudding to cool.
  11. Preheat the oven to 180C/160C Fan/350F.
  12. Grease a bun tin, or a muffin tin.
  13. Roll out the pastry to the thickness of about 3mm(1/8th inch)
  14. Use a 9cm/4 inch cookie cutter to cut out 12 discs of dough.
  15. Carefully place the discs into the bun tin (or muffin tin).
  16. Place squares of parchment paper onto the dough and fill with baking beans(or similar).
  17. Blind bake the pastry for 20 minutes.
  18. Reduce the oven to 170C/150C Fan/340F.
  19. Take the rice and add the zest of orange and lemon and then the yolks as well.
  20. Stir thoroughly to get them mixed into the pudding.
  21. Scoop spoonfuls of pudding into the blind baked tart cases.
  22. Bake in the oven for 12 minutes, until the rice pudding has firmed up well.
  23. Remove from the oven and allow to cool.
  24. Ideal served warm but also very tasty eaten cold.


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