Rice pudding tarts à la fried eggs

Ingredients for 6 servings:

• 60 g rice pudding
• 240 ml milk
• 1 pinch of salt
• 2 tbsp vanilla sugar
• 200 g oat biscuits
• 140 g butter
• 4 sheets of gelatin
• 6 half apricots
• some whipped cream for decoration
• some fat for greasing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Easter dessert, but also tastes good

Line a baking sheet with parchment paper. Lightly grease round metal rings to make the tarts easier to remove. Crumble the biscuits, mix with melted butter, and press them into the metal rings to form the base. Smooth the mixture down with a spoon. Refrigerate. Bring the rice pudding to a boil with salt and vanilla sugar, and cook for 30 minutes, stirring occasionally. Turn off the heat and let the rice pudding expand for another 15 minutes. Cool slightly. Soften the gelatin, squeeze out the excess water, and stir it into the warm rice pudding. Spread the rice pudding mixture over the biscuit bases. Smooth it down with a spoon and top with apricot halves. Refrigerate for at least one hour. It’s best to use a thin knife to remove the tarts from the pan. Whip the whipped cream, fill it with a piping bag, and pipe a decorative circle around the apricot. Refrigerate.