Torta coi bischeri – Chocolate and rice tart

Ingredients for 8 people
For three fillings:
7 oz (200 g) rice
Cinnamon (optional)
7 oz (200 g) dark chocolate with high cocoa solids
3.5 oz (100 g) pine nuts
3.5 oz (100 g) unsweetened cocoa powder
5 oz (150 g) raisins
2.5 oz (100 g) diced candied fruits (citron and orange or mixed)
3.5 oz (100 g) vanilla sugar
7 oz (200 g) sugar
3 eggs, beaten nutmeg
2 tablespoons Strega liqueur
1 teaspoon rum
For the pastry:
4 eggs
8 oz (250 g) sugar
3.5 oz (100 g) butter, melted
3.5 oz (100 g) vanilla sugar
1 teaspoon baking powder
plain flour
grated zest of 1 organic lemon

Cook the rice in salted water with a little cinnamon (optional). Drain and immediately add the chocolate and cocoa. Mix well so that it all melts. Set
aside to cool. Beat the eggs and add to the rice mixture. Stir in the pine nuts, raisins, candied fruit, the sugars, a little nutmeg and the liqueurs.
Make the pastry dough. Beat the egg whites with the sugar until stiff peaks form. Beat the yolks separately.
Fold together and mix in the butter, baking powder and lemon zest. Add enough flour to make a thick dough and knead it.
Roll out thinly and use it to line the bottom and sides of a cake tin. Pour in the filling, levelling it out.
Make the so-called “bischeri”, little tips of pastry at the edges of the cake, by using a knife to make little pyramids and decorate the surface of the filling with little strips of pastry.
Bake at 350°F (180°C) for about 1 hour and a half

Ti è stato utile?