Rice pudding is a classic dish that tastes like home. This recipe reinvents it in tart form with sour cherries and homemade cashew cream. This dessert is elegant, yet it has a rustic charm to it that's sure to win over everyone's taste buds.

Rustic Cherry Rice Pudding Tart [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup vegan butter
  • 1/4 cup, plus 2 tablespoons raw sugar
  • A pinch of sea salt

For the Filling:

  • 3 1/3 cups unsweetened non-dairy milk
  • 1 cup white rice
  • 4 tablespoon raw sugar (or to taste)
  • 2/3 cups raisins
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla
  • 1 1/2 cups sour cherries, canned
  • 3 1/2 tablespoons cashew cream


To Make the Crust:

  1. Combine all the ingredients, then set aside in the fridge.

To Make the Filling:

  1. In a medium-sized pot, bring the milk to a boil. Add the white rice, sugar, raisins, lemon juice and zest, and vanilla and let it simmer while covered for about 30 minutes while stirring occasionally.
  2. Preheat your oven to 375°F.
  3. Oil a tart form. Either roll out the dough on a floured working space or distribute it evenly with your fingertips in your tart form. With a fork, stab a few holes in the dough.
  4. When the rice is soft and soaked up all of the liquid, it is done. Rinse the sour cherries and stir them in the rice pudding.
  5. Evenly spread the filling on your base, then drizzle with the cream.
  6. Bake the tart for about 45 minutes. It is done when the top is golden brown and starting to get crispy.
  7. Let it cool off completely before serving.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...