These delicious rice pudding tarts, known as ‘Budini di Riso’ are a traditional Tuscan pastry and are usually eaten for breakfast. Budini is plural, so you may see them named Budino di Riso. They can be found in most cafes in Tuscany and are very popular with children too!
I was introduced to these delicious treats in April of this year by a fellow food blogger, Anna Gass. I’ve made them several times since, but when I made them yesterday I was struggling. It was like it was my first time I ever baked anything. Let’s just say it was “one of those days”. You know what I’m talking about, right?! Haha!!
Shortbread crust (Pasta Frolla*)
- 1 1/2 cups all-purpose flour (200 grams)
- 1/2 cup granulated sugar (100 grams)
- Pinch of fine kosher salt (if using unsalted butter)
- 1/2 cup unsalted butter, room temperature (113 grams)
- 3 large egg yolks, room temperature
- 1 teaspoon pure vanilla extract
*Pasta Frolla (sweet shortcrust pastry) is an Italian pastry dough. It is a basic recipe made with flour, butter, eggs, sugar and extract flavorings of choice.
With pasta frolla you can make tarts, biscuits, and pastry treats of all kinds! After a short processing and resting in the fridge, you can bake it in the oven where it takes on the classic crumbly consistency.
Instructions for Pasta Frolla:
Add all of the ingredients into a food processor and pulse just until the dough comes together. If you don’t have one, you can mix the dough in a large mixing bowl using a pastry cutter or your fingers.
Form the dough into a round disc, and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes.
While the dough is chilling, begin making the rice pudding/custard recipe.
Once the 30 minutes are up, preheat the oven to 350 F (180 C).
Remove the dough to a floured work surface and roll it out very thin (about 1/8″ or 3 mm thick).
Cut it into rounds slightly larger than your tart tins or muffin cups, using either a round cutter or a sharp knife.
Gently press the dough into the bottom and sides of the buttered** muffin cavities.
Using a small measuring cup, scoop the rice custard into the shortbread lined muffin tin.
Rice pudding recipe:
- 4 cups whole milk (950 ml)
- 3/4 cup long grain rice (120 grams)
- 1 tablespoon vanilla bean paste
- zest of one large lemon (about 1 tablespoon)
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs, room temperature
- 1/4 cup heavy cream (59ml), room temperature
Pour the milk in a large thick-bottomed pot and bring it to a simmer. When it starts simmering, add the rice and let it cook completely. Mine took about 15 minutes. Remove from the heat.
Place the egg yolks, sugar and cream in a medium bowl. Whisk until combined.
Slowly pour 1 cup of the liquid from the rice mixture into the egg yolk mixture. Make sure to keep whisking while you’re adding the hot liquid so the eggs don’t scramble.
Return this mixture to the rice mixture. Quickly stir until completely combined.
Stir in the lemon zest and the vanilla bean paste.
Return to a medium heat and cook for 2 minutes.
Remove from heat and allow to cool while you roll out the shortbread and line the muffin cups in a baking tin.
Preheat oven to 350 degrees F.
**Grease muffin tin with butter. Please don’t skip this step 🙂
Roll out the pasta frolla to between 1/8-1/4 inch. Use a circle cutter big enough to to line your muffin tin cup.
Line the muffin tin cups by pressing the dough on the bottom and up the side of each cavity.
Fill the shortbread lined cups with the rice custard.
Place in a preheated oven and cook for 30 minutes (or until cooked). Cool slightly on the muffin tin and then remove (gently loosen with a small spatula or knife).
Dust with confectioners’ sugar (optional).
Serve warm for breakfast or enjoy anytime at room temperature!
I hope you make this luscious treat! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!