Olive Magazine
Buckwheat Tarts Recipe with Rice Pudding and Blackberries

Buckwheat tarts with rice pudding and blackberries

Published: September 16, 2016 at 9:23 am
loading...
  • Preparation and cooking time
    • Total time
    • + infusing
  • Easy
  • Makes 8

Olia Hercules takes the rich, colourful pickings of an autumn harvest and adds an Eastern European twist in this gluten-free dessert

  • Gluten free
Nutrition:
NutrientUnit
kcal452
fat18.4g
saturates10.8g
carbs60.2g
sugars20.4g
fibre2.2g
protein10.1g
salt0.5g
Advertisement

Try this recipe for buckwheat tarts with rice pudding and blackberries, then check out our classic rice pudding, cardamom rice pudding and Spanish rice pudding.

Ingredients

  • 1 litre whole milk
  • 150ml double cream
  • 50g golden caster sugar
  • 1 bay leaf
  • ½ vanilla pod, cut open lengthways 

  • ½ lemon, zested
  • 100g pudding rice
  • 20g softened butter, for the tins

PASTRY

  • 2 eggs, beaten
  • 2 tbsp granulated brown sugar
  • 50g unsalted butter, melted
  • 300g buckwheat flour, plus more for rolling out

BLACKBERRIES

  • 150g blackberries
  • 1 tbsp golden caster sugar
  • 1 tsp lemon juice
  • 1 sprig lemon thyme, leaves only

Method

  • STEP 1

    Put the milk, cream and sugar into a medium pan, add the bay leaf and split vanilla pod. Bring almost to the boil and switch off the heat and leave to infuse for as long as you can (but at least 15 minutes).

  • STEP 2

    For the pastry, mix the eggs, 40ml water, ½ tsp salt, sugar and melted butter, then gradually add the buckwheat flour. Knead it over a well-floured surface until it stops being sticky, incorporating more flour until this happens. Wrap in clingfilm and chill in the fridge for 30 minutes.

  • STEP 3

    Strain the milk into a clean pan, add the lemon zest, a pinch of salt, and the rice. Stir thoroughly and cook over a very low heat, stirring regularly for about an hour, until the rice is cooked and you have a thick glossy sauce.

  • STEP 4

    When the pastry is chilled, roll it out as thin as possible so it will line 8 x 10-12cm individual cases. Butter the tart tins and gently mould the pastry with your hands. Add a scrunched-up piece of foil or baking paper to the cases, and fill with baking beans. Bake blind for 5 minutes, then remove the baking beans and put back into the oven to dry for 2 minutes. Spoon about 3 tbsp of the rice pudding into the cases and pop back into the oven for a further 10 minutes.

  • STEP 5

    Cook the blackberries with the sugar and a dash of water for 5 minutes in a saucepan. Add a small squeeze of lemon if the blackberries are sweet (leave this out if they are tart already) and spoon over the tarts as they come out of the oven. Sprinkle with lemon thyme to serve.

*This recipe is gluten-free according to industry standards

If you can’t find buckwheat flour – and can tolerate gluten – make shortcrust pastry instead.


Check out more of our best blackberry recipes here...

Blackberry and Yogurt Cake Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content