Archive for the ‘meringue’ Category

Rice pudding meringue tart (Dan Lepard)

October 9, 2013

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.

Rhubarb and Strawberry Eton Mess

September 21, 2012

Popping Candy Eton Mess (Eric Lanlard)

July 13, 2012

Hestons Banana Eton Mess

September 10, 2010