We continue to enjoy delicious and comforting recipes. This time, I wanted to make my version of chef Martin Millouet's pineapple rice pudding tartlet: fruity, acidic, creamy, crunchy... in short, everything I'm craving right now! I hope you like the recipe too :)
These tartlets consist of a sweet almond pastry, a base of almond cream garnished with cubes of fresh pineapple, a super vanilla rice pudding and so creamy... mmm, a nice slice of pineapple grilled with a blowtorch and garnished in the center with a creamy caramel. I assure you that if you try it, you will have to come back because this tartlet is so addictive!
For this recipe, I used taller tartlet circles than usual but you can totally use more classic circles. In this case, I advise you to remove the almond cream part otherwise you will have very little rice pudding, which would be very regrettable.
For the rice pudding recipe, I went with a version from Chiara Serpaggi that is super delicious and has the particularity of being enhanced with vanilla custard and vanilla whipped cream. The rice pudding is crunchy, creamy and so vanilla. The quantities indicated are much larger but it would be a shame to reduce them because you will inevitably finish it with a teaspoon because it is so good :p
Ingredients for 4 tartlets (tartlet circles 7 cm in diameter and 4 cm in height):
The sweet dough (to make the day before):
45 g of icing sugar
15 g of almond powder
125 g of T55 flour
1g of salt
55 g of unsalted butter
28 g whole egg
1 egg yolk
a few drops of full cream
1 pinch of fleur de sel
1- In the bowl of your food processor, mix the cold butter with the icing sugar, almond powder and salt using the blade until you obtain a sandy mixture.
2- Add the egg and mix.
3- Add the flour, mix quickly without insisting too much.
4- On your work surface, grind the dough crumbs until you form a homogeneous ball of dough.
5- Roll it out to 2 mm thickness on a lightly floured work surface. Refrigerate for several hours.
6- Line 4 tartlet circles measuring 7cm in diameter and 4cm high, previously buttered.
7- Then leave to crust overnight in the refrigerator.
8- The next day, cook the tart shells for 10 minutes at 160°C.
9- Brush the tartlet bases with a mixture of egg yolk, liquid cream and fleur de sel. Bake again for 5 minutes at 160°C.
Creamy caramel (based on a recipe from The French Pâtissier – make the day before) :
50g of sugar
55g of glucose (1)
105g of whole liquid cream
25g whole milk
25g of glucose (2)
1 pinch of fleur de sel
35g butter
1- In a saucepan, cook the sugar and glucose (1) until 185°C.
2- At the same time, bring the cream, milk and glucose (2) to a boil.
3- Off the heat, deglaze the caramel with the hot liquids.
4- Return to heat and heat until 112°C while stirring.
5- Remove into a clean container and let cool.
6- When the caramel is around 70°C, add the butter cut into small cubes and the fleur de sel and mix using a hand blender. Film in contact and set aside to cool.
Creamy vanilla rice pudding (based on a recipe by Chiara Serpaggi):
Rice pudding (to make the day before):
140g of round rice
700g whole milk
50g of vergeoise
3g of fleur de sel
1 vanilla pod
1- Wash and drain the rice.
2- In a saucepan, pour the rice with the whole milk, the scraped vanilla pod and the fleur de sel.
3- Cook over low heat, stirring regularly, until the rice is cooked and has a creamy texture. Place in a container, cover with film and refrigerate until completely cooled.
The custard (to make the day before):
40g egg yolks
30g of vergeoise
140g whole milk
1 vanilla pod
1- Whip the yolks with the sugar. Meanwhile, heat the milk with the scraped vanilla pod.
2- Cook until hot until 82°C.
3- Pour into a container, cover with film and refrigerate.
The whipped cream (to make on the big day):
100g of whole liquid cream
10g of icing sugar
1 vanilla pod
20g mascarpone
1- In the food processor bowl fitted with the blade, mix the cooled rice pudding with the custard.
2- In another very cold bowl, pour the whole liquid cream with the mascarpone, the icing sugar and the scraped vanilla. Whip the cream until stiff.
3- Add the whipped cream to the rice pudding and mix gently with a spatula. Reserve in the fridge.
Pineapple almond cream (to make on the big day):
30g butter
30g of sugar
30g eggs
30g of almond powder
QS of fresh pineapple chunks
1- Cream the soft butter with the sugar. Then add the egg then the almond powder. Whisk until you obtain a smooth almond cream.
2- Garnish the tart bases with almond cream and add fresh pineapple cubes.
3- Bake for 12-15 minutes at 160°C.
Assembly and finishes:
1 fresh pineapple
QS of lemon syrup
1- Cut pineapple slices approximately 1.5cm thick and cut them out to the size of your tartlets (approximately 7cm in diameter) and make a hole in the center.
2- Remove excess juice with a paper towel.
3- Brown the pineapple strips using a blowtorch
4- Fill the bottoms of the tartlets with rice pudding. Place the pineapple slices on each tart base.
5- Brush them with lemon syrup and garnish the inside with creamy caramel.
6- Reserve in the fridge until tasting.
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