These Rice Pudding Tarts offer a comforting yet sophisticated twist on a classic comfort food. The filling is rich and creamy, featuring slow-cooked rice infused with vanilla, almond extract, and a hint of nutmeg, studded with sweet seedless raisins. The mixture is baked inside buttery, flaky tart shells until set, creating a delightful contrast between the soft custard-like interior and the crisp crust. Perfect for afternoon tea, holiday gatherings, or as a make-ahead dessert for parties. They are best served at room temperature, allowing the flavors to fully develop. A simple, homemade treat that brings a touch of nostalgia to your table.
Rice Pudding Tarts
Description
These Rice Pudding Tarts offer a comforting yet sophisticated twist on a classic comfort food. The filling is rich and creamy, featuring slow-cooked rice infused with vanilla, almond extract, and a hint of nutmeg, studded with sweet seedless raisins. The mixture is baked inside buttery, flaky tart shells until set, creating a delightful contrast between the soft custard-like interior and the crisp crust. Perfect for afternoon tea, holiday gatherings, or as a make-ahead dessert for parties. They are best served at room temperature, allowing the flavors to fully develop. A simple, homemade treat that brings a touch of nostalgia to your table.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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In a medium saucepan, combine the cooked rice, sugar, raisins, salt, and 1 cup of the milk.
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Stirring frequently, cook the mixture over medium-low heat until it is thick and creamy, about 25-35 minutes.
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Meanwhile, in a small bowl, beat the egg lightly.
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Remove the hot rice mixture from the heat.
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Stir a small amount of the hot rice mixture into the beaten egg to temper it.
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Stir the egg mixture back into the hot rice mixture in the saucepan.
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Stir in the remaining 3/4 cup milk, vanilla extract, and almond extract.
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Spoon equal amounts of the pudding mixture into the partially baked and cooled tart pastry shells.
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Sprinkle the tops with ground nutmeg and place the tarts on a baking sheet.
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Bake for 25-30 minutes, or until the pudding is set.
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Let the tarts cool on a wire rack for 1 hour.
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Use a knife to carefully loosen the edges of the tarts from the pans and unmold them.
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Serve at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1046.8kcal
- % Daily Value *
- Total Fat 45.3g70%
- Saturated Fat 20.8g104%
- Cholesterol 2.1mg1%
- Sodium 776.7mg33%
- Total Carbohydrate 140.0g47%
- Dietary Fiber 2.8g12%
- Sugars 19.4g
- Protein 19.7g40%
* 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
Storage: Refrigerate remaining tarts in an airtight container for up to 3 days.
Serving Suggestion: Serve with sweetened whipped cream and sliced fresh fruit if desired.
Ingredient Tip: Medium or short grain rice will make a creamier pudding than long grain rice.
Variation: Instead of pre-made tart pastry shells, you can use a package of refrigerated unbaked pie crusts. Trim the pie crusts to fit into 8 individual tart pans and bake them for 5 minutes at 450ðF (230ðC) before adding the filling.
