100g7 tablespoons - 3,53 oz of butter, at room temperature
A pinch of salt
For the filing
100gof rice, originario variety or a rice suitable for puddings
100g1/2 cup - 3,53 oz of sugar
150g5,29 oz of dark chocolate
50g1/3 cup, packed - 1,76 oz of raisins
50g(1/3 cup - 1,76 oz of pine nuts
50gof candied citrus peel
2spoonfuls of vinsanto
Seeds from half a vanilla pod
A pinch of cinnamon
Begin by preparing the pastry. Work the butter together with the sugar and egg, then add the flour and knead it together to form a ball. Wrap the dough in cling film and put it in the fridge for a few hours.
For the filling, boil the rice in plenty of boiling water, with a pinch of salt. 12 minutes should be long enough - read the packaging instructions.
Drain it and put it in a bowl with the grated chocolate, sugar, vin santo and a beaten egg. Add the raisins which were previously soaked in water and drained, the candied citrus cut into thin strips and the pine nuts. Finish off with the cinnamon and vanilla seeds.
Grease and flour a 20cm (7,87 inches) round cake tin with a removable bottom.
Take the dough out of the fridge, roll it out with a rolling pin and a little flour and cover the base of the tin, leaving at least 4 cm (1,5 inches) at the sides.
Fill the pastry with the filling and decorate the sides with the famous ‘bischeri’ design, similar to a guitar tuning head, cutting the dough diagonally before folding it in on itself. With the leftover dough decorate the top with the classic pastry strips to create a diamond shape design.
Heat the oven to 180°C (350°F - gas mark 4) and bake the pastry for around 30-35 minutes until the pastry crust is golden.