Name: Torta Turchesca (Venetian Rice Pudding Tart)
Yield: Serves 8 to 10
Cuisine: Italy
Ingredients: ½ teaspoon rosewater; ¼ cup golden raisins; 2¾ cups milk; ¾ teaspoon vanilla extract; 4 teaspoons water; 5½ tablespoons unsalted butter, very cold, cut into bits; ¼ cup pine nuts or almonds, toasted and coarsely chopped (optional); 4 teaspoons sugar; 1⅓ cups (all-purpose) flour; ⅓ cup sugar; ¼ cup chopped pitted dates; 5½ tablespoons lightly salted butter, very cold, cut into bits; 2 teaspoons grated orange zest; ¾ teaspoon grated lemon zest; ½ teaspoon cinnamon; 4 large egg yolks; ½ cup heavy cream; ½ cup Arborio rice

Preparation info

Serves
8 to 10

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is clearly an old recipe, probably dating from the Renaissance. Rice was introduced into Italy by Marco Polo and became very popular in the sixteenth century. The turchesca (turkish) tart is enriched by raisins, dates, rose-water, cinnamon, and orange. Some versions of this dish add almonds or pine nuts, and you may also if you wish. The flavors are Middle Eastern but where the Turks would serve this as a pudding, the Italians, ever opulent, bake it in a crust.