Cherry Rice Pudding Tart

• 4 1/4 cups milk
• 1 lemon unwaxed
• 1 vanilla bean seeds scraped out
• 1 5/8 cups rice pudding
• 1 15/16 cups mascarpone
• 1 7/16 cups caster sugar
• 2 9/16 cups black cherries cans, drained
• 2/3 cup butter
• 1 1/2 cups biscotti
• 4 3/4 tablespoons white chocolate chopped and grated

1. Place the milk, half the lemon zest and the vanilla beans in a saucepan and bring to a boil. Mix in the rice and cook over a low heat for 20-25 mins.
2. Mix the mascarpone and 1/3 cup of sugar into the rice pudding them remove from the heat and set aside.
3. Place the cherries, the remaining sugar and remaining lemon zest in a saucepan and simmer for 10-12 mins over a low heat. Pour into a food processor and blend until smooth. Leave to cool.
4. Melt the butter in a saucepan then remove from the heat. Place the biscotti in a freezer bag and crush using a rolling pin. Mix the biscuits and butter together. Pour the biscotti mixture into a 9 inch square cake pan and press firmly using your fingers. Smooth the rice pudding on top then finish with a layer of cherry puree. Chill for 4 hours. Remove from the pan and sprinkle with white chocolate before serving.

milk, lemon unwaxed, vanilla bean seeds, rice pudding, mascarpone, caster sugar, black cherries, butter, biscotti, white chocolate

Taken from www.yummly.com/recipe/Cherry-Rice-Pudding-Tart-1407998 (may not work)