Rice Tart

Name: Rice Tart
Ingredients: 1 cup candied orange, cut into small dice; 2 tablespoons Grand Marnier; 1 1/4 cup milk; 1 vanilla bean, split; 1/2 cup Arborio rice, rinsed; Pinch of salt; 1/4 cup plus 3 tablespoons; 1 egg, beaten; 2 tablespoons heavy cream; One 10-inch tart shell- sweet crust, not cooked, just rolled out, and docked; 1/4 cup melted unsalted butter; Powdered sugar-optional garnish

12 ingredients

9 steps

Ingredients

1 cup candied orange, cut into small dice
2 tablespoons Grand Marnier
1 1/4 cup milk
1 vanilla bean, split
1/2 cup Arborio rice, rinsed
Pinch of salt
1/4 cup plus 3 tablespoons
1 egg, beaten
2 tablespoons heavy cream
One 10-inch tart shell- sweet crust, not cooked, just rolled out, and docked
1/4 cup melted unsalted butter
Powdered sugar-optional garnish

Directions

1

Preheat oven to 400 degrees F. In a small bowl, combine the candied orange and the liquor and set aside.
2

In a small saucepan combine the milk and vanilla bean and bring to a boil.
3

Add the rice, a pinch of salt, 1/4 cup plus 2 tablespoons of sugar and cook over low heat for 25 minutes.
4

Allow to cool slightly and beat in the egg, cream and the soaked fruit, liquor and all.
5

Pour into the prepared crust.
6

Pour the melted butter over the top of the filled pastry.
7

Sprinkle the remaining sugar over the top and bake for 30 minutes.
8

Top each serving with powdered sugar if desired.
9

Serve hot or cold.