Help with ground rice tarts....

Taliahmai

Hiya, I have never made these before so searched online for a recipe as my mum couldnt remember how she used to make hers. The one i found said you just need, 2oz Butter, 2 oz of sugar, 2oz ground rice and 1 egg. Easy enough i thought! So i doubled the recipe and made 36, well i just tried them and its an epic fail!! They are meant ot rise up and be almost spongy, but mine wernt, in fact the ground rice bit (on top of the jam) you could hardly bite

Any know where i went wrong or have a better recipe?? The mix that i used looked real runny as if something was missing. I just love these and was really looking forward to them so if anyone could help id love ya forever lol

Thank you

LucyLocket

I haven't actually made these but given the ingredients I would expect the outcome to be relatively 'solid' as the only thing there that would contribute to 'rising' is the egg, if its white had air beaten into it. There is a recipe here that seems to call for a small amount of baking powder http://cwtraviss.co.uk/menus/cakes/grtarts.htm

12 oz of dry ingredients and 2 eggs doesn't sound like much to make 36 tarts, although that could just be my ignorance, having never made them. Did you make the tarts quite deep? I would imagine you would need quite a thick layer of the rice mixture to prevent it completely drying out and becoming biscuit like.

Sorry not to be more help Hope you get it sorted

Taliahmai

Hiya... they have a pastry case with abit of jam in the bottom, so once you have the pastry in you cant put too much mixture in or it goes everywhere, i must say it only just had enough for 36 with scraping every last bit out lol. Dont get me wrong the recipe i followed has made nice tarts, there not unedible, there just not like the ones i remember. I wonder if adding ground rice into a cake like mix would work hmmm. Thanks for the link going to go have a nosey now, never thought to try adding baking powder!

flea72

i know these as coronation tarts or bakewells (if i add almonds)

i dont add baking powder to mine, but then again they dont rise much either, its just the texture that is sponge like

i dont make them like a normal sponge though, i whisk the butter and egg together til foamy, and then add the dry ingredients - perhaps this makes a difference?

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flea72

Taliahmai wrote: »

once you have the pastry in you cant put too much mixture in or it goes everywhere

perhaps you have too much jam and not enough cake mix?

i put a blob of jam in the bottom and then fill the pastry case roughly to the top with cake mix

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Taliahmai

I did cream the butter and sugar first, maybe it wasnt enough tho as it wasnt foamy....you may be right about the jam too, as i did put about half a teasoon in as i love the jam bit lol. I will give them another go in the morning and use less....thank you!

flea72

Taliahmai wrote: »

I did cream the butter and sugar first, maybe it wasnt enough tho as it wasnt foamy

no, its the butter and egg i whisk together til foamy. the sugar gets added at the same time as the ground rice

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