Apricot Twist Delight

Cook rice in lightly salted milk over medium-low heat, stirring frequently, until the rice is fully tender and has absorbed most of the liquid into a thick, creamy porridge. Remove from heat and let cool slightly.

Preheat your oven to 375°F (190°C). Generously butter a 9-inch tart or pie pan, ensuring the sides and bottom are fully coated.

Separate the eggs, placing the yolks in a large mixing bowl and the whites in a clean, grease-free bowl. Beat the yolks together with the sugar until the mixture is pale and slightly thickened.

Stir the cooked rice mixture into the egg yolk and sugar blend, then mix in the brandy extract, vanilla extract, and a pinch of salt until everything is evenly combined.

Add cream of tartar to the egg whites and beat with an electric mixer until stiff, glossy peaks form. Gently fold the beaten egg whites into the rice custard mixture in two additions to keep the filling light and airy.

Pour the rice custard filling into the prepared buttered tart pan, smoothing the surface evenly. Bake in the preheated oven until the filling is just set and lightly golden on top.

Remove the tart from the oven and allow it to cool completely on a wire rack. Once cooled, spread a generous layer of apricot preserves or a fresh apricot preparation evenly over the top of the tart.

Refrigerate the finished tart for at least one hour before slicing to allow the custard to fully set and the flavors to meld together. Serve chilled or at room temperature.