Soft and Flavorful Rice Tart
[ChamDream] Our Softer Rice Tart Made with ChamDream Rice
Experience the delightful combination of a tender yet chewy filling and a wonderfully crisp tart crust, made with Korea’s ChamDream rice. This recipe highlights the nutty aroma and excellent texture of the rice. You can also create a gluten-free version by substituting all-purpose flour with an equal amount of rice flour. (This recipe yields one 2-tier tart pan.)
Tart Crust
- 110g All-purpose flour
- 30g Roasted ChamDream rice (finely ground)
- 30g Powdered sugar
- 60g Cold unsalted butter (cut into 1cm cubes)
- 25g Egg (lightly beaten)
Tart Filling
- 70g ChamDream rice
- 70g Water
- 1 Egg yolk
- 80g Sugar
- 200g Heavy cream
- 50g Milk
- 20g Unsalted butter (melted)
Crispy Rice Cream
- 50g Roasted ChamDream rice
- 50g Sugar
- 50g Water
- 200g Cold heavy cream
- 70g ChamDream rice
- 70g Water
- 1 Egg yolk
- 80g Sugar
- 200g Heavy cream
- 50g Milk
- 20g Unsalted butter (melted)
Crispy Rice Cream
- 50g Roasted ChamDream rice
- 50g Sugar
- 50g Water
- 200g Cold heavy cream
Cooking Instructions
Step 1
First, wash the ChamDream rice thoroughly, which will be used for both the tart crust and the filling. If the rice is of high quality, a light rinse is sufficient to minimize the loss of water-soluble nutrients.
Step 2
Drain the washed rice well on a sieve. Then, toast it in a frying pan over medium-low heat until it turns a golden brown color, stirring constantly to prevent burning. You’ll notice a fragrant, nutty aroma.
Step 3
Once the rice is evenly toasted to a beautiful golden brown, spread it thinly on a plate and let it cool completely. Grinding hot rice can reduce the efficiency of your blender.
Step 4
Take the amount of roasted rice needed for the tart crust and grind it into a fine powder using a blender. Ensure it reaches a flour-like consistency.
Step 5
Sift together the all-purpose flour, powdered sugar, and the ground roasted rice from step 3 into a bowl. Sifting ensures a smooth, lump-free dough.
Step 6
Add the cold butter, cut into 1cm cubes, to the sifted dry ingredients. Using a pastry blender or scraper, cut the butter into the flour mixture until it resembles coarse crumbs, like sand. This technique is crucial for a flaky crust.
Step 7
Once the butter is well incorporated, make a well in the center of the dry ingredients and pour in the lightly beaten egg. Gently mix the egg into the flour-butter mixture using the scraper, similar to how you cut the butter.
Step 8
After the egg is partially absorbed, continue to ‘chop’ the mixture with the scraper. Work the dough just until it forms a crumbly, ‘sobboro’ (streusel-like) texture. Avoid overmixing, as this can develop gluten and make the crust tough.
Step 9
Gather the crumbly dough into a single mass and wrap it tightly in plastic wrap. Roll it out with a rolling pin to a thickness of about 3mm. Chill the dough in the refrigerator for at least 1 hour to allow the butter to firm up and make it easier to handle.
Step 10
While the dough is chilling, prepare the tart filling. Combine the 70g of ChamDream rice with an equal amount of water (70g) in a blender and process until smooth.
Step 11
Strain the blended rice mixture through a fine-mesh sieve to remove any coarse particles. Pour the smooth liquid into a saucepan. Add the heavy cream and milk. Heat the mixture over low heat, stirring constantly, until it just begins to simmer around the edges of the pot (around 70-80°C). Constant stirring prevents scorching.
Step 12
In a separate bowl, whisk together the egg yolk and 80g of sugar until the sugar is dissolved. Slowly drizzle the warm rice mixture into the egg yolk mixture while whisking continuously. This tempering process prevents the egg yolk from scrambling and ensures a smooth custard.
Step 13
Once the egg yolk and rice mixture are well combined, stir in the melted butter. For an extra smooth filling, strain the mixture through a fine-mesh sieve one last time before using.
Step 14
Remove the chilled dough from the refrigerator. Lightly dust your work surface with flour and roll out the dough evenly to a thickness of about 3mm. Handle the dough gently to prevent it from breaking.
Step 15
Carefully line your tart pan with the rolled-out dough. Gently press the dough into the base and up the sides of the pan, trimming any excess dough for a neat finish.
Step 16
Pour the prepared filling into the tart shell, filling it about 80-90% full. Be careful not to overfill, as the filling may bubble up and overflow during baking.
Step 17
Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes, or until the tart crust is golden brown and the filling is set. Baking times may vary depending on your oven.
Step 18
Once removed from the oven, let the tart cool completely in the pan. This allows the tart to firm up and prevents the crust from cracking or breaking when you remove it.
Step 19
While the tart is cooling, let’s make the ‘Crispy Rice Cream’. Combine 50g of roasted ChamDream rice, the same amount of sugar (50g), and water (50g) in a saucepan. Simmer until the rice is soft and a sweet syrup forms. Cook until the rice grains are tender.
Step 20
Strain the cooked rice mixture through a fine sieve to remove the rice grains, and let the syrup cool completely. Once cooled, combine the syrup with 200g of cold heavy cream. Whip the cream using an electric mixer or whisk until stiff peaks form. Adjust the consistency to your preference.
Step 21
Once the tart has cooled completely, pipe or spread the prepared Crispy Rice Cream generously over the top. Enjoy the delightful contrast between the soft tart and the sweet, airy cream.
Step 22
For an extra decorative touch, you can mix melted white chocolate with the cream, then sprinkle the roasted rice over it to create ‘chocolate chips’. Stick these onto the tart for a visually appealing and texturally interesting garnish.
