Rice Tart

Recipe Ingredients

1 cup	237ml	Candied orange - cut into small dice
2 tablespoons	30ml	Grand Marnier
1 1/4 cups	296ml	Milk
1		Vanilla bean - split
1/2 cup	80g / 2.8oz	Arborio rice - rinsed
1		Salt
1/4 cup	49g / 1.7oz	Sugar - plus
3 tablespoons	45ml	Sugar
1		Egg - beaten
2 tablespoons	30ml	Heavy cream
1		Ten-inch sweet-crust tart shell - not cooked, rolled out, and dock
1/4 cup	49g / 1.7oz	Melted unsalted butter
		Powdered sugar - optional garnish

Recipe Instructions

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

In a small sauce pan 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.