Rice Tart
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Heavy Cream1 cup
Half-And-Half1 pinch
Salt3
Eggs1 cup
Granulated Sugar1 cup
Cooked White Rice1 cup
Raisin (optional)Directions:
1
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar
2
Add the butter and mix until coarse and sandy
3
In a small bowl, whisk the egg yolks and cream together
4
Add to the flour mixture and mix at low speed just until combined
5
Turn out onto a work surface and form into a ball
6
Wrap in plastic wrap and refrigerate until ready to use
7
Preheat oven to 375 degrees F
8
Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast
9
With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough
10
Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill
11
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
12
Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them
13
Meanwhile, make the filling
14
Let crusts cool slightly
15
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
16
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat
17
Set aside to infuse 10 to 15 minutes
18
In a large mixing bowl, whisk the eggs and sugar together
19
Whisking constantly, gradually add the hot cream mixture
20
Strain into a large bowl to smooth the mixture and remove the vanilla bean
21
Add the rice and raisins and toss well
22
Spoon filling into baked tart shells
23
Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set
24
Let cool then sprinkle with confectioners' sugar