The rice puddings are a real treat,
but adding
sliced almonds and the chocolate fondant
chopped,
become a treat
greedy !!!
greedy people … what are you waiting for?
Invade my kitchen and cook together!
Recommended wine:
Calonga Albana di Romagna Passito Kiria,
a raisin which has decided on the palate and
exalt these sweets.
And now … LIGHT THE FIRES!
INGREDIENTS:
For the pastry:
-120g Of butter
-80g Icing sugar
- 1/2 vanilla bean
-25g Almond flour
-1 Egg
-1pizzico Salt
-280g Flour
For the filling:
-120g Of rice rborio
-300ml. of milk
-80g Sugar
-1/2 Vanilla bean
- A generous handful of sliced almonds
-70g Dark chocolate
PUT ON THE APRON, WASH YOUR HANDS, BEGIN!
Bring the milk to boil with the vanilla and
add the rice.
Stir from time to time and when the rice is
cooked, turn off and add the sugar,
cover and let the rice to cool.
Prepare now for the pastry, mixing
the room temperature butter with icing sugar,
add the almond flour, salt,
vanilla, mix well and add the egg.
You can then put the flour, formed
a ball, wrap in plastic wrap and
let rest in refrigerator for at least 1 hour.
At this point, resume the cream of rice,
add the almonds cut into thin slices and chocolate
chopped.
Roll out the pastry cut it and
put into cups buttered,
prick the bottom and bake at 180 degrees for 15 minutes.
Allow to cool the shells,
then filled with cream and put them in
the oven at 180 ° for 10 minutes,
until they are golden.
Sprinkle with powdered sugar!
Et voila … a sweet delicious!
