Torta Turchesca

Venetian Rice Pudding Tart

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

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.