Orange saffron rice tart
Combine the savoury vibes of saffron with juicy orange with this rich and decadent tart.
YIELDS
5
TO
6
Ingredients
- 1/4 cup salted and roasted shelled pistachios
- 1/4 cup almond amaretti cookies
- Butter, for greasing pan
- 2 tablespoons + 1 1/4 cups granulated sugar, divided
- 2 pinches salt, divided
- 1/2 cup Arborio rice
- 2 cups whole milk
- 1 teaspoon saffron threads
- 6 large eggs
- 1/4 cup Sambuca
- 1 teaspoon vanilla extract
- Zest of 1 orange
Directions
- Preheat oven to 350 D F.
- Place pistachios and cookie crumbs into a bowl of a food processor fitted with a blade attachment and pulse into a coarse crumb, then add two tablespoons of sugar. Pulse again to combine and set aside.
- Grease a nine-inch round cake pan, and dust it with a pistachio-cookie mixture. Set aside.
- Bring a medium saucepan of water to a boil, and add a pinch of salt and all of the rice. Cook until al dente, about eight minutes. Strain rice and allow it to cool slightly.
- Warm the milk and saffron together in a small saucepan, just until simmering, and remove from heat.
- In a large bowl, whisk together eggs, remaining one and one-quarter cups of sugar, Sambuca, vanilla, orange zest, and a remaining pinch of salt to combine. Slowly whisk in the warmed saffron milk and fold in the reserved rice.
- Pour rice mixture into the prepared pan and bake until set, about 55 to 60 minutes. Cool in the pan and serve at room temperature or refrigerate and serve chilled.
