Rice Tart

Rice Tart
You can never have too many dessert recipes, so give Rice Tart a try. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 605 calories, 8g of protein, and 32g of fat. This recipe serves 8. A mixture of heavy cream, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 18 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar.
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All Purpose FlourAll Purpose Flour
SugarSugar
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Hand MixerHand Mixer
BlenderBlender
2
Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolks and cream together.
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Egg YolkEgg Yolk
ButterButter
CreamCream
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WhiskWhisk
BowlBowl
3
Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use.
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All Purpose FlourAll Purpose Flour
WrapWrap
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Plastic WrapPlastic Wrap
4
Preheat oven to 375 degrees F.
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OvenOven
5
Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast. With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough. Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill.
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DoughDough
RollRoll
6
Bake the tart shells blind by lining them with plastic wrap (that's right!) and fill with raw rice then gather the plastic wrap up to contain the rice.
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Tart ShellsTart Shells
RiceRice
WrapWrap
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Plastic WrapPlastic Wrap
OvenOven
7
Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them. Meanwhile, make the filling.
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RiceRice
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OvenOven
8
Let crusts cool slightly.
9
To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
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Vanilla BeanVanilla Bean
CreamCream
SaltSalt
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Sauce PanSauce Pan
Frying PanFrying Pan
10
In a large mixing bowl, whisk the eggs and sugar together.
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SugarSugar
EggEgg
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Mixing BowlMixing Bowl
WhiskWhisk
11
Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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Vanilla BeanVanilla Bean
CreamCream
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WhiskWhisk
BowlBowl
12
Add the rice and raisins and toss well. Spoon filling into baked tart shells. Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set.
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Tart ShellsTart Shells
CustardCustard
RaisinsRaisins
RiceRice
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OvenOven
13
Let cool then sprinkle with confectioners' sugar.
Ingredients you will need
Powdered SugarPowdered Sugar
DifficultyExpert
Ready In1 h, 18 m.
Servings8
Health Score3
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