Weekend cooking project. Tuscan rice tartlets

The subtly lemon-scented rice pudding tartlets were my favourite sweet treat as a child.

The subtly lemon-scented rice pudding tartlets were my favourite sweet treat as a child, whether bought by my mum on a common Saturday when we went to visit my granddad Remigio who lived there, or by my aunt Silvana in the early morning before going to the market when I used to spend in San Gimignano a few days during the summer holidays.

It might depend on their special character or in their essence interwoven with childhood memories and flavours, but they are still my favourite choice on the rare occasions when I have breakfast in a bar, or when I enter in a baker’s shop and they have just been baked and are still warm with a gentle creaminess inside.

Today’s weekend cooking project post dates back to 2012, and it is still one of my favourite posts and recipes from the whole blog archive, where there are more than 530 recipes for you to browse, cook and enjoy!

Lemon-scented Italian rice pudding tartlets

In Italy, they are and should remain the tartlets you buy in a pastry shop, or better, in your favourite baker’s shop, round or softly oval, wrapped in a paper towel. We usually eat them standing up, perhaps with a coffee if you’re a grown-up or with a thick pear juice if you are a child. They are covered with icing sugar, that icing sugar that will inevitably dust your best dress in sweetness on the most important morning of your life.

Find the recipe for these Italian rice pudding tartlets on the blog.

If you decide to take part in the weekend cooking project, share the results with us on social media by using the hashtag #myseasonaltable and tagging @julskitchen on Instagram. It will be a way to shorten the distance in this time of social distancing.

If you have questions about the ingredients or the recipe, if you have a special request for one of the next cooking projects, or if you just want to have a chat, just reply to this email.


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More rice pudding cakes from the blog archive

  • The Tuscan rice pudding cake of my childhood. Mum loves the central part of the cake, coated with melted sugar, I prefer the shortcrust pastry shell instead, crumbly and orange-scented. What I’m going to show you is not the canonical procedure to make shortcrust pastry, but this is how we usually make it at home since I can remember.

  • Farro and ricotta tart. Properly not with rice, this cake is so similar to a rice pudding cake, but made with farro. You can bake it as an afternoon snack, though it would be hard to resist a slice of this tart even for breakfast, or at the end of a family meal on a Sunday. Instead of chocolate, or along with it, you can add raisins soaked in dessert wine, or some candied orange peel.


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We are missing the people we used to meet during our market tours and cooking classes. We had to figure out a new way to share our passion for food, to virtually meet all the food enthusiasts who gave us so much through the years. This is why we launched a virtual Tuscan cooking class on Udemy, an online learning platform.

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