Risogalo Tart

 

Australian Gourmet Traveller recipe for risogalo tart.

What you will need

3 bananas, thickly sliced into rounds

To serve: 1½ tbsp unflavoured popping candy

To serve: small mint leaves

  Sweet pastry 80 gm softened butter

60 gm caster sugar

Scraped seeds of 1 vanilla bean

1½ tbsp lightly beaten egg

165 gm plain flour

To serve: icing sugar

  Rice pudding 500 ml (2 cups) milk

125 ml (½ cup) pouring cream

50 gm carnaroli rice

1 small piece each thinly peeled lemon rind and orange rind

1 each star anise, cinnamon quill and whole clove

75 gm caster sugar

50 gm currants, soaked in hot water for 5 minutes, drained

Finely grated rind of ½ lemon, juice of ¼

  Caramel sauce 60 gm caster sugar

60 ml (¼ cup) pouring cream

  Caramel custard 50 ml pouring cream

30 gm thick dulce de leche (see note)

25 ml milk

1 egg yolk

  Golden rice For deep-frying: vegetable oil

25 gm wild black rice

¼ tsp edible gold powder (see note)

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