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Ingredients
  

Pasta Frolla Dough:

  • 250 grams of All-Purpose Flour
  • 75 grams of Powdered Sugar
  • ¾ teaspoon of Baking Powder
  • ¼ teaspoon of Kosher Salt
  • 125 grams of Cold, Unsalted Butter
  • 1 large Whole Egg
  • 1 large Egg Yolk
  • ½ Teaspoon of Vanilla Bean Paste or Vanilla Extract

Rice Custard:

  • 2 1/2 Cups of Whole Milk
  • 2 Tablespoons of Unsalted Butter
  • 1/3 Cup of Arborio Rice
  • Pinch of salt
  • 66 Grams of Granulated Sugar ⅓ Cup

Tart Filling:

  • 50 grams of Granulated Sugar ¼ Cup
  • 2 Teaspoons of Orange Zest
  • 170 grams of Ricotta Cheese 6 Ounces
  • 1 Teaspoon of Vanilla Extract
  • 1 Whole Large Egg
  • 1 Egg Yolk
  • 1 Batch of Rice Custard

Instructions
 

Pasta Frolla Dough:

  • Place the flour, sugar, baking powder and salt into a food processor and pulse about 5-6 times until combined.
  • Cut the butter into ½” cubes and add to the flour mixture. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.
  • In a small separate bowl, whisk together the whole egg, egg yolk and vanilla.
  • Add the mixture to the food processor and pulse until the dough just begins to come together.
  • Turn the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
  • Divide the dough into 2 pieces, 2/3 and 1/3. Shape 2/3 piece into a circlel and the 1/3 piece into a rectangle. Wrap dough in plastic wrap and place in refrigerator for at least 1 hour.

Rice Custard:

  • In a heavy bottomed saucepan mix together the milk, butter, rice and salt.
  • Bring to a boil and immediately turn down so it’s at a slow simmer. You want to see it slightly bubbling. Continue simmering for 20 minutes, stirring occasionally so the rice does not stick to the bottom of the pan.
  • Add the granulated sugar and mix to combine.
  • Continue simmering for another 10-15 minutes.
  • It is done when the milk is almost all absorbed and the mixture is slightly thick and creamy.
  • Pour into a bowl and cover with plastic wrap pressing it on top of the custard. Set aside to cool. You can do this the night before.and store in the refridgerator.
  • Remove the larger piece of dough and roll to 1/8” thick circle. Line an 9” round tart pan', with a removable bottom, with the dough and trim the edges. Place in the fridge covered with plastic until ready to use.

Tart Filling:

  • Place the sugar and orange zest in a bowl and using your finger tips, massage them together.
  • Add the ricotta cheese and vanilla extract and whisk to combine.
  • Whisk in the 1 whole egg and egg yolk.
  • Next whisk in the rice custard 1/3 at a time. Whisking until each addition is completely mixed in.
  • Remove the lined tart pan from the fridge and fill with the filling and smooth with an offset spatula.
  • Combine the remaining 1/3 of dough with any leftover scraps from the bottom crust. Roll it into a rectangle 1/8” thick and approximately 9'“ x 10”.
  • Cut 10 strips 3/4” wide. Place strips in a lattice pattern.
  • Bake in a 350 degree oven for 35-40 minutes or until the crust is a light golden brown and the filling is set.
  • Let the tart cool on a rack for 10 minutes, then remove the sides and allow to cool completely.