👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a 23cm tart tin with the shortcrust pastry, trimming any excess.

   ⏱️ 5 minutes
2. 2

   In a saucepan, combine the Arborio rice, milk, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally, and cook for about 15-20 minutes until the rice is tender and the mixture has thickened.

   ⏱️ 20 minutes

   💡 Tip: Stir frequently to prevent the rice from sticking to the bottom of the pan.
3. 3

   Remove the rice mixture from the heat and let it cool slightly for about 10 minutes.

   ⏱️ 10 minutes
4. 4

   In a separate bowl, whisk together the eggs, sugar, vanilla extract, and lemon zest until well combined.

   💡 Tip: Ensure the sugar is fully dissolved.
5. 5

   Gradually whisk the egg mixture into the slightly cooled rice mixture until smooth and homogenous.

   💡 Tip: Adding the egg mixture to a warm, but not hot, rice mixture prevents the eggs from scrambling.
6. 6

   Pour the rice filling into the pastry-lined tart tin.

   ⏱️ 2 minutes
7. 7

   Bake for 40-50 minutes, or until the filling is set and the top is lightly golden brown.

   ⏱️ 50 minutes

   💡 Tip: The center should be just set, not liquid. It will firm up as it cools.
8. 8

   Let the tart cool completely in the tin before slicing and serving. It can be served at room temperature or chilled.

   💡 Tip: Allowing it to cool fully is crucial for the filling to set properly.