Swiss-style Easter tart

До відео-інструкції

400 ml milk
½ tsp salt
80 g round-grain rice, carnaroli
	Put the milk and salt into a pan and bring to the boil. Add the rice and simmer over a low heat, stirring occasionally, until the rice is cooked. Leave the rice mixture to cool down.
1 shortcrust pastry, rolled-out round, ø32 cm
50 g apricot jam
	Line the baking tin with the shortcrust pastry and trim away any excess. Prick the base of the pastry case all over with a fork and brush with apricot jar. Put in the refrigerator to chill.
	Put the baking tray in the cooking space to preheat.
	Pizza Plus (175°C)
3 eggs
130 g sugar
1 lemon
150 g full-fat quark
200 ml full cream
100 g almonds, blanched, ground
60 g sultanas
	Separate the eggs. Zest the lemon. Put the egg yolks, lemon zest, quark, cream, almonds, sultanas and cooled rice pudding into a mixing bowl and mix well.
	Beat the egg whites with the sugar until stiff peaks form, then gently fold into the rice. Turn the rice mixture into the pastry case. Put the baking tin on to the preheated baking tray in the cooking space. Bake.
	Засунути страву для готування
	Pizza Plus 175°C протягом 45 хв
8 marzipan carrots
Icing sugar
	When done, leave the cake to cool down before dusting with icing sugar and decorating with marzipan carrots.

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