Short pastry 100 g of rice 1 l of fresh milk 8 eggs 250 g of sugar 35 g of flour pepper blackberry
Prepare traditional short pastry and line 9 cm boat-shaped moulds. Cook the rice in ½ a litre of milk, until the rice is fully cooked and the milk is dry (about 17 minutes).
Make a patisserie cream with the rest of the fresh milk, eggs, sugar and flour. Add the cooled rice cream and fill the moulds lined with short pastry. Bake at 200 °C until the rice is completely golden.
Once the tartlets are cold, take them out of the moulds and decorate them with a little ground pepper, half a blackberry and a blackberry coulis to add an acidic touch.
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