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“Makes one deep 8-inch tart”
2hrs 40mins

Ingredients Nutrition


  1. Heat the milk, water, sugar, lemon zest, and salt to a boil.
  2. Stir in the rice and reduce the heat to very low.
  3. Simmer, covered, stirring occasionally, until all the liquid is absorbed, 3 to 40 minutes.
  4. Spread the rice on a dinner plate to cool and discard the lemon zest.
  5. While the rice is cooking, soak the raisins in 1/4 cup Marsala for at least 30 minutes.
  6. When the rice has cooled to room temperature, whisk the egg yolks and vanilla in a mixing bowl until blended.
  7. Stir in the rice.
  8. Add the butter and raisins with the Marsala and mix thoroughly.
  9. Beat the egg whites until the peaks are stiff but not dry and fold into the rice mixture.
  10. Pour the filling into the tart shell.
  11. Heat the oven to 400F.
  12. Bake just until lightly creamy inside (a skewer inserted in the center should NOT come out compleltly clean), about 30 minutes.
  13. If the top is too pale, you can brown it briefly under the broiler.
  14. Cool on a rack, and brush the surface with 1 to 2 Tbs Marsala, making a few holes with a toothpick to allow the liquor to penetrate the interior.
  15. Serve at room temperature.

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