Rice Pudding Pear Tart
Description
This sophisticated dessert combines the comforting creaminess of baked rice pudding with the delicate sweetness of red wine-poached pears. The custard-like rice filling is rich and smooth, enriched with vanilla and butter, while the pears add a juicy, aromatic contrast. Encased in a flaky, pre-baked pie crust, each bite offers a perfect balance of textures. The final broil gives the top a beautiful golden caramelization. It is an ideal centerpiece for holiday tables or a special weekend treat. Serve warm for the best flavor and texture.Ingredients
Directions
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Preheat oven to 450&# 194;°F (230ðC). Prepare pie crust according to package directions and press into a 10-inch tart pan.
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Bake the crust at 450ðF (232ðC) for 8 to 10 minutes, or until lightly browned. Remove from oven and set aside.
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In a 10-inch skillet, combine the dry red wine and ground cinnamon. Bring the mixture to a boil over medium-high heat.
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Peel, halve, and core the pears. Add them to the boiling wine mixture, reduce heat to low, cover, and poach for 10 minutes.
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Turn the pears over in the liquid and continue to poach, covered, for 5 to 10 minutes, or until the pears are tender. Remove pears from the wine and set aside on a cutting board.
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Reduce oven temperature to 350ðF (175ðC).
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In a 3-quart saucepan, combine 2 cups cooked rice, 2 cups half-and-half, 1/2 cup sugar, 2 tablespoons butter, and 1/4 teaspoon salt.
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Cook the rice mixture over medium heat, stirring frequently, for 12 to 15 minutes, or until slightly thickened.
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In a small bowl, beat 2 eggs. Gradually stir about one-fourth of the hot rice pudding mixture into the beaten eggs to temper them.
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Return the egg mixture to the saucepan, stirring constantly. Cook for 1 to 2 minutes more, stirring constantly.
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Stir in 1 teaspoon vanilla extract.
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Pour the rice pudding mixture into the pre-baked crust.
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Place the poached pears cut-side down on a cutting surface. Cut thin lengthwise slits in each pear, about one-third down from the stem end, to allow them to fan out.
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Arrange the fanned pears on top of the pudding mixture in the tart pan.
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Bake at 350ðF (177ðC) for 30 minutes, or until the pudding is set.
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Remove from oven. Sprinkle the top of the tart evenly with 1 tablespoon of sugar.
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Place the tart in the oven about 4 to 5 inches from the heat source and broil for 1 to 2 minutes, or until the top is lightly browned. Watch closely to prevent burning.
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Remove from oven and allow the tart to cool before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 248.0kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 92.9mg4%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 2.7g11%
- Sugars 5.9g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: This tart can be made ahead of time. Bake and cool completely, then cover and refrigerate. Reheat gently before serving or serve at room temperature.
Ingredient Substitution: For a dairy-free version, substitute the half-and-half and butter with coconut milk and coconut oil. Note that this will change the flavor profile slightly.
Rice Preparation: Ensure the rice is fully cooked and cooled before adding it to the pudding mixture. Using leftover cooked rice works best.
Safety: When tempering eggs, always add the hot liquid slowly to the eggs while whisking constantly to prevent scrambling.
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