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.
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.
