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]
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:
- Combine all the ingredients, then set aside in the fridge.
To Make the Filling:
- 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.
- Preheat your oven to 375°F.
- 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.
- 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.
- Evenly spread the filling on your base, then drizzle with the cream.
- Bake the tart for about 45 minutes. It is done when the top is golden brown and starting to get crispy.
- Let it cool off completely before serving.