Delicious rice and curd dessert will be a great addition to your Sunday breakfast.
It is necessary
- For the test:
- - 200 g of wheat flour;
- - 100 g of butter;
- - 2 tbsp. l of water;
- - 0.5 tsp salt;
- - 2 tbsp. l sugar;
- - 1 egg.
- For filling:
- - 0.5 tbsp. l milk;
- - 0.25 l of water;
- - 100 g of round rice;
- - 1 tsp lemon zest;
- - 100 g of sugar;
- - 2 eggs;
- - 80 g of almonds;
- - 150 g fat cottage cheese;
- - 4 tbsp. l apricot jam;
- - 12 halves of canned apricots;
- - icing sugar.
Instructions
Step 1
Sift flour on the table, make a hole in the center.
Step 2
Cut the butter into slices, put in a plate, add water and mix well. Add one pinch of salt, 2 tablespoons of sugar, an egg (after shaking). Mix everything well and add to flour.
Step 3
Knead all ingredients into dough. Mold a ball out of it and leave to stand for one hour in the refrigerator. Then roll out the dough 3-5 mm thick.
Step 4
Prepare small tartlet tins and place the dough in them around the edges.
Step 5
For the filling, boil milk with salt and water in a small saucepan, add rice and cook over low heat for 30-40 minutes until a thick porridge is obtained. Cool the porridge and add the lemon zest.
Step 6
Divide the egg whites and yolks. Beat sugar and yolks into cream. Add yolk cream, grated almonds and cottage cheese to the rice porridge, mix everything well. Beat the whites and add to the filling mass and mix again.
Step 7
Rub the apricot jam through a strainer, grease the dough laid out in molds with it. Put half an apricot in the molds with the dough, put the filling on top and sprinkle with grated almonds.
Step 8
Bake in an oven heated to 200 degrees for 10 minutes, then reduce to 160 ° C and bake for an additional 10 minutes. Decorate the cakes with powdered sugar.
