This elegant Rice Flan Tart combines the comforting texture of creamy rice pudding with the sophisticated tang of ricotta and the zesty warmth of candied ginger. The filling is silky and rich, yet lightened by nonfat milk, offering a satisfying dessert that doesn’t feel overly heavy. It’s perfect for holiday gatherings, intimate dinner parties, or as a unique treat for a Sunday brunch. The subtle spice from cinnamon and the bright kick of ginger make each bite complex and memorable. Serve it warm to enhance the aroma of the vanilla bean and spices, allowing the flavors to meld beautifully in every spoonful.
Rice Flan Tart With Candied Ginger
Description
This elegant Rice Flan Tart combines the comforting texture of creamy rice pudding with the sophisticated tang of ricotta and the zesty warmth of candied ginger. The filling is silky and rich, yet lightened by nonfat milk, offering a satisfying dessert that doesn't feel overly heavy. It&# 226;ÂÂs perfect for holiday gatherings, intimate dinner parties, or as a unique treat for a Sunday brunch. The subtle spice from cinnamon and the bright kick of ginger make each bite complex and memorable. Serve it warm to enhance the aroma of the vanilla bean and spices, allowing the flavors to meld beautifully in every spoonful.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Bring the nonfat milk to a boil in a medium saucepan over medium-high heat.
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Add the split vanilla bean and the medium-grain rice to the boiling milk.
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Partially cover the saucepan and reduce heat to maintain a gentle simmer.
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Simmer for 20 to 30 minutes, stirring occasionally, until the rice is almost tender.
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Stir in the 1/2 cup of sugar and continue cooking for 3 minutes, stirring constantly.
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Remove the saucepan from heat and let the mixture cool slightly.
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Remove and discard the vanilla bean pod.
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In a separate bowl, blend the thawed egg substitute with the ricotta cheese until smooth.
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Stir the ricotta mixture into the cooled rice mixture along with the slivered candied ginger.
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Carefully pour the filling into the prepared pastry shell, filling almost to the top.
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If any flan mixture remains, place it in a small custard dish, cover, and microwave for 40 to 60 seconds until set.
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Sprinkle the tart filling with 1/4 teaspoon of the ground cinnamon.
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Bake at 400 degrees F (204ðC) for 30 minutes, or until the filling is set and no longer jiggly in the center.
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Remove from the oven and let cool slightly.
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Sift powdered sugar over the tart and sprinkle with the remaining 1/4 teaspoon cinnamon.
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Serve warm, garnished with additional sliced ginger if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 82.4kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.4g2%
- Cholesterol 1.2mg1%
- Sodium 24.5mg2%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 1.4g6%
- Sugars 13.5g
- Protein 2.7g6%
* 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
For best texture, ensure the rice mixture has cooled slightly before adding the egg and ricotta to prevent curdling.
If you do not have a prepared low-fat pastry shell, you can make one using oat flour, cake flour, and cold butter as suggested in alternative recipes, or omit the crust entirely for a lighter rice pudding dessert.
Candied ginger adds a distinct spicy kick; if you prefer a milder flavor, reduce the amount or use crystallized ginger instead.
Leftover tart can be stored in the refrigerator for up to 3 days. Reheat gently in a 300-degree F oven for 10 minutes before serving.
