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Rice Pudding Tarts

Rice Pudding Tarts recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1046.8
Dietary: Gluten-free, Vegetarian
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
  • 1 cup Cooked Rice
  • 1/4 cup Seedless Raisins
  • 1 3/4 cup Low-Fat Milk
  • 1/2 teaspoon Vanilla Extract
  • 8 Individual Tart Pastry Shells
  • 1/4 cup Sugar
  • 1/8 teaspoon Salt
  • 1 Egg
  • 1/4 teaspoon Almond Extract
  • 1/8 teaspoon Ground Nutmeg
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175ðC).
  2. 2
    In a medium saucepan, combine the cooked rice, sugar, raisins, salt, and 1 cup of the milk.
  3. 3
    Stirring frequently, cook the mixture over medium-low heat until it is thick and creamy, about 25-35 minutes.
  4. 4
    Meanwhile, in a small bowl, beat the egg lightly.
  5. 5
    Remove the hot rice mixture from the heat.
  6. 6
    Stir a small amount of the hot rice mixture into the beaten egg to temper it.
  7. 7
    Stir the egg mixture back into the hot rice mixture in the saucepan.
  8. 8
    Stir in the remaining 3/4 cup milk, vanilla extract, and almond extract.
  9. 9
    Spoon equal amounts of the pudding mixture into the partially baked and cooled tart pastry shells.
  10. 10
    Sprinkle the tops with ground nutmeg and place the tarts on a baking sheet.
  11. 11
    Bake for 25-30 minutes, or until the pudding is set.
  12. 12
    Let the tarts cool on a wire rack for 1 hour.
  13. 13
    Use a knife to carefully loosen the edges of the tarts from the pans and unmold them.
  14. 14
    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.

Keywords: rice pudding, tart, dessert, custard, pastry, raisins, vanilla, almond extract, nutmeg, baking, vegetarian, comfort food, cream, individual, holiday, tea time, make ahead, custard tart, spiced, classic
Read it online: https://www.chefs-mate.com/recipe/rice-pudding-tarts/