Thursday Night: Reisfladen success

We haven't tasted this yet, but based on the last experiment I'm confident the flavor will be ok. The texture and color are excellent. Here's the final recipe, which makes two Reisfladen:

Rice Filling:
200 g short-grain rice (I used Japanese sweet rice)
800 g milk
1 pinch salt
150 g sugar
2 tsp vanilla paste
grated zest of one lemon
4 egg yolks
3 egg whites

Combine the rice with the milk and salt and cook, uncovered, over medium to medium-low heat for 25-30 minutes, until the mixture is fairly thick and the rice is tender.
Remove from the heat and mix in the sugar.
In a separate bowl mix the vanilla, lemon zest, and egg yolks.
When the rice mixture has cooled some (and you're not worried about it scrambling the eggs), pour it into the bowl with the egg mixture and mix well.
Let cool completely to room temp.
When ready to use: beat the egg whites to firm peaks then fold them into the rice mixture.

Yeast Crust:
300 g all purpose flour
60 g butter
2 Tbs sugar
pinch salt
1 tsp active dry yeast
125 g milk, lukewarm
2 eggs, beaten

Cut the butter into pieces and pulse it with about half the flour in a food processor until it is well integrated.
Transfer all the flour into a large bowl and make a well in the middle.
Into the well add and mix well: the yeast, a good pinch of sugar, a bit of milk. Stir in a bit of the flour from the edge of the well and wait 5-10 minutes, until you see signs of yeast activity.
Sprinkle the salt and the rest of the sugar around the outside of the well.
Add the remaining milk and the eggs to the well and mix everything together using the standard "bread making with a well" technique.
Mix in enough additional flour to make the contents of the bowl a stick dough instead of a thick batter, then turn the dough out onto a well-floured surface.
Work the dough, adding flour to enable you to do so, for about five minutes, until it's nice and satiny.
Form a ball, put in a bowl, cover, and let rise until doubled (it took about 30-40 minutes last night).

Assembling the Reisfladen:

You want to build these in a tart pan with a removable bottom.

Divide the dough into two pieces. For each of the two Reisfladen:
Roll the dough circle out until it's quite thin and 2-3 inches larger than the tart pan. Transfer it to the floured tart pan, gently press it down on the side and smooth the bottom, pinch around the sides, and use the rolling pin along the edge of the pan to cut the dough to size. You'll have leftover dough.
Transfer the tart pan to a baking sheet and fill it with half of the rice mixture.
Bake in a 400 degree oven for 20-25 minutes, until the crust and top are nicely browned and there's not much jiggle left in the middle.
Remove from the rim of the tart pan, let the Reisfladen cool on a rack, then store in the fridge.
Serve cool.

We're going to top these with sour cherries and a sauce made from the syrup they're packed in, but the Reisfladen are also good on their own.