Prep 40 mins
Cook 2 hrs
Makes one deep 8-inch tart
- 3 cups milk
- 1 1⁄4 cups water
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar (125 g)
- 2 slices lemons, zest of
- 1 pinch salt
- 1 cup originario rice or 1 cup long-grain rice, plus
- 1 1⁄2 tablespoons originario rice or 1 1⁄2 tablespoons long-grain rice (200 g)
- 1 cup raisins (165 g)
- 5 -6 tablespoons marsala or 5 -6 tablespoons rum, divided
- 2 large eggs, separated,at room temperature
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter, room temperature (65 g)
- 1 deep 8 inch sweet tart crust, baked 20 to 25 minutes (recipe 71610)
- Heat the milk, water, sugar, lemon zest, and salt to a boil.
- Stir in the rice and reduce the heat to very low.
- Simmer, covered, stirring occasionally, until all the liquid is absorbed, 3 to 40 minutes.
- Spread the rice on a dinner plate to cool and discard the lemon zest.
- While the rice is cooking, soak the raisins in 1/4 cup Marsala for at least 30 minutes.
- When the rice has cooled to room temperature, whisk the egg yolks and vanilla in a mixing bowl until blended.
- Stir in the rice.
- Add the butter and raisins with the Marsala and mix thoroughly.
- Beat the egg whites until the peaks are stiff but not dry and fold into the rice mixture.
- Pour the filling into the tart shell.
- Heat the oven to 400F.
- Bake just until lightly creamy inside (a skewer inserted in the center should NOT come out compleltly clean), about 30 minutes.
- If the top is too pale, you can brown it briefly under the broiler.
- Cool on a rack, and brush the surface with 1 to 2 Tbs Marsala, making a few holes with a toothpick to allow the liquor to penetrate the interior.
- Serve at room temperature.