Tortan mìlsean rus
Taois
240g flùr plein
125g ìm le salann
75g siùcar pùdair
1 buidheagan
Uisge
Rus
30g ìm
150g rus arborio neo rus son mìlsean
500ml bainne slàn
100g siùcar (siùcar sam bith)
Rùsg à orainsear
1 spàlan bhanilla
1 ugh
2 spàin-bhùird bainne carnation
Silidh
An toiseach dèan an taois. Cuir am flùr agus an t-ìm ann am bobhla. A’ cleachdach do làmhan suath ri chèile seo gus an ruig e colthas criomagan arain.
Le sgian obraich a-staigh an t-siùcair-pùdair agus am buidheagan. Cuir ris dìreach gu leòr uisge na bheir ri chèile na bhall e. Fiolm-còmhdachaidh air uachdar agus an uairsin dhan fhuaradar leis son fois beagan ùine.
Son an rus a dhèanamh cuir am t-ìm, an rus, am bainne agus an t-siùcar ann am pana còmhla. Airson na blasan a dhaingneachadh cuir ann rùsg mìn orainsear. Geàrr na dhà leth an spàlan bhanilla, sgrìob às na sìol agus cuir an dà chuid dhan phana cuideachd.
Cuir air an teas e agus bheir gu goil socair e. Leig leis plubadaich gu slaodach fad leth uair a thìde, ga chur mun cuairt gu tric. Cum do shùil air agus ma bhios e tioram dòirt ann beagan a bharrachd bainne. Leig leis fuarachadh nuair a tha e deiseil.
Fhad ‘s a tha an rus a’ bruich air a shocair, thoir an taois a-mach às an fhuaradair. Roilig na taoise eadar da pìos fiolm-còmhdachaidh gus am bi e ma thighead bonn not. An uairsin geàrr dusan cearcall às.
Brùth na prìosan cruinn taoise a-steach do thiona chèichichean beaga a th’air a lìnigeadh. Cuir ceàrnag de phàipear-bèiceireachd air muin gach tort, nuair sin beagan rus tioram. ‘Se “blind baking” a th’aca air a cheum seo. Bruich ann an àmhainn-gaoithe na tortan fad 20 mionaid aig teas 160C.
Cuir an t-ugh agus am bainne carnation ris an rus a bhruich thu na bu tràithe ‘s e a nis fuar.
Thoir a-mach am pàipear-bèiceireachd a bh’air muin na taoise. Tha spàin-tì de shilidh a dol a-steach ann am bonn gach cèis agus an uair sin an mìlsean rus air a’ mhullach.
Stob na tortan ann an àmhainn-gaoithe fad 30 mionaid aig teas 160C.
Sgeadaich na tortan le beagan siùcar-pùdair.
Rice Pudding tarts
Pastry
240g plain flour
125g salted butter
75g icing sugar
1 egg yolk
Water
Rice Pudding
30g butter
150g short-grain pudding rice or arborio rice
500ml whole milk
100g sugar (any type)
Zest of 1 orange
1 vanilla pod
1 egg
2 tablespoons carnation milk
Jam
First, make the pastry. Rub the butter into the flour until it resembles breadcrumbs.
With a knife, work in the icing sugar and the egg yolk. Add just enough water to bring it together in a ball and place it in the fridge to rest for an hour.
To make the rice pudding put the butter, the rice, the milk and the sugar in a pan. Add the zest of the orange. Split in two the vanilla pod and scrape the seeds out. Add both the seeds and the pod to the pan.
Put the pan on the heat and bring to a simmer. Stirring often, cook the rice for about half an hour until it’s dense and creamy. Keep an eye on it and if it seems too dry add more milk. Cool once cooked.
While the rice is simmering, take the pastry out of the fridge and roll it between 2 pieces of clingfilm to the thickness of a pound coin and then cut it into 12 rounds.
Press these into a lined muffin tin. Put a piece of baking paper on top of each pastry case and add a little dry rice to each. ‘Blind bake’ the pastry cases in the oven for 20 minutes at 160C fan.
Mix in the egg and the carnation milk to the cooled rice pudding. Drop a teaspoonful of jam into each case before topping with the sweet rice pudding.
Bake the tarts in the oven for 30 minutes at 160C fan.
Decorate with a sprinkling of icing sugar.
