Name: Champarado Tart/ Filipino Chocolate Rice Pudding Tart recipe by Akila Subramanian at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 1/2 cup rice; 1 Cup water; 1/2 cup granulated sugar; 1 cup milk; 1/2 cup cocoa powder; 1/2 cup Grated white chocolate; 1/4 cup unsalted butter; 1/4 tsp Salt; 2 and 1/2 tbsps Powdered Sugar; 3/4 Cup All purpose Flour

ABOUT Champarado Tart/ Filipino Chocolate Rice Pudding Tart RECIPE

Chocolate and Rice sounds like a very unusual combination but when I came across the traditional filipino champorado, I was really interigued. The sticky chocolaty rice sweetened with milk and sugar feels a lot like a rich chocolaty kheer. I decided to serve this in the form of a tart with a buttery, flaky pie crust to add to the crunch and texture of the dessert.

Instructions

Wash the rice well and soak in fresh water for 15 minutes.
Pre heat the oven at 180 degrees for 10 minutes.
Grease and line a 6 inch pie mold or loose bottomed tin.
Take the butter, salt and powdered sugar in a non stick pan.
Place over low heat and stir until the butter melts completely.
Turn off heat and add the flour.
Stir continuously to bring the mixture together into a soft dough.
Transfer onto the prepared pie mold.
Press evenly into the tin to form the tart base/crust.
Prick holes all over the surface with the help of a fork.
Bake in the preheated oven at 165 degrees for 12-15 minutes.
Set aside the golden brown tart/pie crust to cool completely.
Drain the water used to soak the rice in.
Place the rice along with 1 cup of water in a heavy saucepan, over medium heat.
Open cook for 10-15 minutes stirring occasionally.
Divide the milk into two portions and heat separately.
Remove from heat once it starts to boil.
Mix in cocoa powder to one portion and the grated white chocolate to another.
Once the white chocolate melts completely, add it to the partially cooked rice.
Cook for another 15-20 minutes until the rice is cooked completely.
Turn off the heat once the pudding starts to leave the sides of the pan.
Take half of the rice pudding in another bowl.
Mix in the cocoa-milk mixture prepared previously.
Set aside the chocolate rice puddings to cool down completely.
Spoon the cocoa layer over the tart base, followed by the white chocolate rice pudding.
Chill for about half an hour before slicing and serving.

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