Marukan Lemon and Blueberry Rice Pudding Tart

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9-inch springform pan with avocado oil spray.

In a bowl, combine the gluten-free crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 8–10 minutes, then remove and let cool. Leave oven on.

While the crust is baking, make the filling. In a medium saucepan, combine the arborio rice, milk, and water. Bring to a gentle simmer over medium heat, then reduce heat to low and cook, stirring frequently, for 20–25 minutes until the rice is tender and the mixture is creamy.

Stir in the sugar, lemon zest, and lemon juice, and cook for another 2–3 minutes until fully incorporated. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly.

Whisk the eggs in a small bowl, then slowly temper them by adding a few spoonfuls of the warm rice mixture while whisking. Stir the tempered eggs back into the rice pudding until smooth.

Pour the lemon rice pudding mixture into the prepared crust and smooth the top. Bake for 20–25 minutes, or until just set with a slight jiggle in the center. Remove from the oven and let cool completely.

In a saucepan, combine the blueberries, Marukan Genuine Brewed Rice Vinegar, and sugar. Cook over medium heat for 5–7 minutes until the berries begin to burst.

Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened and glossy. Remove from heat and stir in the lemon zest. Let cool to room temperature.

Spoon the blueberry mixture over the cooled tart, spreading evenly.

Refrigerate for at least 2 hours before slicing and serving.