Rice Pudding Tart With Cookie Crust Recipe by cocinerorepostero
Rice Pudding Tart with Cookie Crust Cooking Instructions 30 minutes 1 Preheat the oven to 400°F (200°C). Crush the cookies and mix them in a bowl with the softened butter (you can melt the butter for a few seconds in the microwave) until you have a paste. 2 Spread the mixture evenly over the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes. 3 In a saucepan, bring the water to a boil. Once boiling, add the rice, cinnamon stick, and lemon peel. Cook over medium heat for 20 minutes, then remove the cinnamon stick and lemon peel. 4 Add the heavy cream, sweetened condensed milk, and gelatin sheets (previously soaked in cold water for a few minutes and drained). Mix with a whisk, then pour over the prepared cookie crust. Let cool. 5 Refrigerate and do not remove from the pan for at least 4 to 6 hours; it's best to unmold the next day so it sets well. Sprinkle ground cinnamon on top to decorate. 1 Preheat the oven to 400°F (200°C). Crush the cookies and mix them in a bowl with the softened butter (you can melt the butter for a few seconds in the microwave) until you have a paste. 1 Preheat the oven to 400°F (200°C). Crush the cookies and mix them in a bowl with the softened butter (you can melt the butter for a few seconds in the microwave) until you have a paste. 2 Spread the mixture evenly over the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes. 2 Spread the mixture evenly over the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes. 3 In a saucepan, bring the water to a boil. Once boiling, add the rice, cinnamon stick, and lemon peel. Cook over medium heat for 20 minutes, then remove the cinnamon stick and lemon peel. 3 In a saucepan, bring the water to a boil. Once boiling, add the rice, cinnamon stick, and lemon peel. Cook over medium heat for 20 minutes, then remove the cinnamon stick and lemon peel. 4 Add the heavy cream, sweetened condensed milk, and gelatin sheets (previously soaked in cold water for a few minutes and drained). Mix with a whisk, then pour over the prepared cookie crust. Let cool. 4 Add the heavy cream, sweetened condensed milk, and gelatin sheets (previously soaked in cold water for a few minutes and drained). Mix with a whisk, then pour over the prepared cookie crust. Let cool. 5 Refrigerate and do not remove from the pan for at least 4 to 6 hours; it's best to unmold the next day so it sets well. Sprinkle ground cinnamon on top to decorate. 5 Refrigerate and do not remove from the pan for at least 4 to 6 hours; it's best to unmold the next day so it sets well. Sprinkle ground cinnamon on top to decorate. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Soft and Chewy Chocolate Chip Cookies Breaded pork steak Tinklee's Italian Dressing Brazilian Salpicao (Chicken Salad) Thorny Love Soft and Chewy Chocolate Chip Cookies Breaded pork steak Tinklee's Italian Dressing Brazilian Salpicao (Chicken Salad) Thorny Love Mekitsi Granny's Pizza/ Mekitsi Dough Fish Soup with 9 Spices Old Fashioned Pot Roast Crock pot chicken Chicken Pot Pie Fish and Rice Stew with an Indian Twist Vegetarian Crossiannt Sandwich Baby Scallop Pasta Fruit Toast Mekitsi Granny's Pizza/ Mekitsi Dough Fish Soup with 9 Spices Old Fashioned Pot Roast Crock pot chicken Chicken Pot Pie Fish and Rice Stew with an Indian Twist Vegetarian Crossiannt Sandwich Baby Scallop Pasta Fruit Toast