[I’m late, very late; or maybe I’m just in wonder(tart)land – Chocolate riz au lait]

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A mad tea party, by Arthur Rackham

Time goes by and I suddenly realise that all I’ve been writting about last month are a pie, a tarte and a crostata.
Have I missed something? Was October the month of tart?

There must be something comforting in baking tarts.
The reward of turning simple ingredients such as butter, flour and sugar into a delicious dough, the calmness of kneading it and the reassuring fragrance that fills the entire house.
And indeed, there are – at least for me – few things that make me feel as comfy as tarts do.

A tart seems to be perfect to warm up the cold days autumn is now bringing us.
I guess my current passion for tarts will not stop anytime soon: I can’t wait to recreate the lovely pecan tart I had in Toronto and the pasteis de Belem a sweet friend brought me back from Portugal.
A never-ending tea tart party!

Though, I feel like something will – for a short moment – sooth my tart cravings.

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Riz au lait au chocolat
Riz au lait, litteraly milk rice, is the French name for a pudding made of rice cooked in sweetened milk.
It is usually flavoured with vanilla or even cinnamon if one wants to feel warm and cosy.
But I like my riz au lait best when very chocolaty. But then I am the ultimate chocolate lover!
This quite unusual twist brings out – in my humble opinion – the creaminess of the pudding and transforms the rather homely dessert into a luxurious treat.

Riz au lait au chocolat au lait

serves 4

300g milk
60g arborio rice
25g sugar
seeds from 1 vanilla pod
15g butter
100g milk chocolate

Put the milk, rice, sugar and vanilla seeds in a pan and bring to the boil. Reduce the heat to the lowest possible and simmer for 30 minutes or until almost all the milk has been absorbed.
Off the heat, mix in the butter and milk chocolate until melted and combined.
Divide the riz au lait between four ramekins and chill until set (at least 4 hours).