Cherry Rice Pudding Tart - cooking recipe

Ingredients

1 litre milk
None None Zest of 1 unwaxed lemon
1 None vanilla bean, seeds scraped out
300 g pudding rice
250 g mascarpone
175 g caster sugar
2 x 400 g cans black cherries, drained
150 g butter
250 g biscotti
50 g white chocolate chopped and grated

Preparation

Place the milk, half the lemon zest and the vanilla beans in a saucepan and bring to a boil. Mix in the rice and cook over a low heat for 20-25 mins.
Mix the mascarpone and 1/3 cup of sugar into the rice pudding them remove from the heat and set aside.
Place the cherries, the remaining sugar and remaining lemon zest in a saucepan and simmer for 10-12 mins over a low heat. Pour into a food processor and blend until smooth. Leave to cool.
Melt the butter in a saucepan then remove from the heat. Place the biscotti in a freezer bag and crush using a rolling pin. Mix the biscuits and butter together. Pour the biscotti mixture into a 9 inch square cake pan and press firmly using your fingers. Smooth the rice pudding on top then finish with a layer of cherry puree. Chill for 4 hours. Remove from the pan and sprinkle with white chocolate before serving.