Rice pudding meringue tart (Dan Lepard)

The rice pudding oozes as you cut it, so if you need something less messy, make individual tarts.

Makes one 20cm tart

1 x 20cm pastry tart case, baked
1 batch of meringue
A jar of berry jam – enough to cover the base

For the rice pudding
50g pudding or risotto rice
600ml semi-skimmed milk
25ml double cream
2 tbsp sugar, to taste
1 tbsp vanilla extract
1 tbsp cornflour

1 Boil the rice with half the milk in a saucepan, then turn off the heat, cover and leave for an hour.

2 Return to the boil with the remaining milk and cook until the rice is tender and creamy.

3 Stir in the cream, vanilla and sugar to taste, then add the cornflour, mix well and bring to the boil.

4 Spread jam over the base of the tart, spoon on the hot rice pudding then chill.

5 Make the meringue, spoon over the pudding and bake at 170C/150C fan/335F/gas mark 3 for 25 minutes, or until golden.

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