Torta co' Bischeri
Torta co' bischeri is a traditional Tuscan sweet tart filled with spiced rice, rich dark chocolate, raisins, candied fruit, and pine nuts.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •24cm tart tin
- •Medium saucepan
- •Mixing bowl
- •Rolling pin
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 17 g
- carbs
- 64 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 440 kcal
Instructions
- 1
Rub the flour, butter, 80g sugar, and a pinch of salt together until crumbly.
- 2
Add one whole egg and one yolk, kneading quickly into a smooth dough, then chill for 30 minutes.
- 3
Simmer the rice in milk with a pinch of salt over low heat until completely tender and creamy.
- 4
Stir the chopped dark chocolate and cocoa powder into the hot rice until completely melted.
- 5
Mix in the remaining sugar, raisins, candied peel, spices, liqueur, and half the pine nuts.
- 6
Allow the rice mixture to cool slightly, then beat in the remaining whole egg.
- 7
Roll out two-thirds of the pastry and line a greased 24cm tart tin, leaving pastry hanging over the edge.
- 8
Pour the chocolate rice filling into the pastry shell and level the surface evenly.
- 9
Cut and pinch the overhang into characteristic triangular points, or 'bischeri', around the border.
- 10
Use remaining pastry trimmings to form a lattice across the top and scatter with remaining pine nuts.
- 11
Bake at 180C for 40 to 45 minutes until the pastry is golden brown and the filling is set.
- 12
Cool completely in the tin before slicing and serving at room temperature.
Chef's tips
Cook the rice until it is truly soft, as it will not soften further in the oven. The distinctive 'bischeri' edge is shaped by cutting small flaps in the rim and pinching them into outward-facing triangles.
Ingredient substitutions
- Strega or Sassolino liqueur → dark rum or sambuca, for a similar aromatic punch
- candied citron → mixed candied citrus peel if single varieties are unavailable
Storage
Store in an airtight container at room temperature for up to three days.
Reheating
Serve at room temperature rather than reheating, to keep the filling firm.
Common mistakes to avoid
- •Under-cooking the rice in the milk before adding it to the tart shell.
- •Adding the raw egg while the chocolate rice mixture is still boiling hot.
- •Slicing the tart while warm, which causes the soft filling to collapse.
Serving suggestions
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