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
Instructions
- Preheat oven to 400 degrees F. In a small bowl, combine the candied orange and the liquor and set aside.
- In a small saucepan combine the milk and vanilla bean and bring to a boil.
- Add the rice, a pinch of salt, 1/4 cup plus 2 tablespoons of sugar and cook over low heat for 25 minutes.
- Allow to cool slightly and beat in the egg, cream and the soaked fruit, liquor and all.
- Pour into the prepared crust.
- Pour the melted butter over the top of the filled pastry.
- Sprinkle the remaining sugar over the top and bake for 30 minutes.
- Top each serving with powdered sugar if desired.
- Serve hot or cold.
Nutrition & Diet Analysis (per serving)
613
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).