Rice and blueberry tart

Method

1. Put the milk, rice and a pinch of salt into a medium pan and bring to the boil stirring all the time until thickened. Add the double cream and remove from the heat. Cover with cling film to stop a skin forming and allow to cool to room temperature.

2. Preheat the oven to 180C/gas 4.

3. In a bowl beat the butter, lemon zest, vanilla extract, nutmeg and sugar together until pale and fluffy. Add the eggs a little at a time and mix in well. Stir in the rice mixture.

4. Spread the jam over the base of the prepared flan/tart case Pour in the rice mixture and scatter over the blueberries.

5. Bake in the oven for 35-45 minutes until golden and firm to the touch.

6. To serve: dust with sifted icing sugar and serve at room temperature with a few fresh blueberries.

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Ingredients

250ml Milk
25g pudding rice
50ml double cream
75g unsalted Butter
1 lemon, zest only finely grated
1/4 tsp vanilla extract
1/4 tsp freshly grated nutmeg
50g caster sugar
2 Eggs, beaten
4 tsp blueberry jam, (blackberry or blackcurrant will do)
25g semi-dried Blueberries
icing sugar, to serve

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