Citroenrijstvlaai

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(2 personen)

2 plakjes diepvriesbladerdeeg
50 gr kortkokende dessertrijst
1 bekertje garderoom (2 dl)
3 eetlepels lemoncurd (citroencrème, Robertson)
2 toefjes citroenmelisse

Verwarm de oven voor op 225°C.
Spreid het bladerdeeg uit en laat het ontdooien.
Vet 2 kleine taartvormpjes van ± 10 cm doorsnee in en bekleed ze
met het bladerdeeg.
Prik gaatjes in de bodem en bak de bodempjes met een steunvulling ±
15
minuten.
Kook intussen de rijst met de garderoom en 1/2 dl water in ± 12
minuten
gaar.
Verwijder de steunvulling en laat de bodempjes in nog 5 minuten
lichtbruin
kleuren.
Roer de lemoncurd door de rijst.
Haal de bodempjes uit de vormpjes en schep de citroenrijst erin.
Garneer met citroenmelisse.