Difficulty: Medium
Start by rinsing the rice under cold water in a saucepan, covering it generously, and bringing to a boil over medium heat. Drain thoroughly. Transfer to a clean saucepan with cold milk and vanilla sugar. Simmer gently for 30 minutes until the milk is fully absorbed. Remove from heat, stir in powdered sugar, and cool for 2 hours.
Preheat oven to 210°C (th. 7). Roll out the shortcrust pastry and line a buttered 26cm tart mold. Prick the base lightly, cover with parchment paper and dried beans. Bake for 10 minutes. Remove weights and bake blind for another 10 minutes.
Allow the tart shell to cool completely. Rinse, dry, hull, and slice the strawberries. Mix the cooled rice pudding with heavy cream and finely chopped mint leaves. Fill the cooled tart shell with the rice mixture and top artfully with strawberry slices. Serve chilled for the best flavor.
Pro Tip: For optimal crispness, assemble just before serving if preparing ahead.
