Rice Tart

This elegant Rice Tart offers a unique twist on traditional dessert tarts by featuring a rich, creamy filling made from Arborio rice. The rice is gently poached in milk with vanilla bean, creating a silky base that is enriched with egg and heavy cream. Candied orange pieces soaked in Grand Marnier add bright citrus notes and a subtle boozy warmth, contrasting beautifully with the savory-sweet rice custard. The tart is baked in a 10-inch crust until set, then finished with a sprinkle of sugar for a delicate crust. It serves four perfectly and is an impressive yet approachable dessert for dinner parties or special weekend treats. Enjoy it warm from the oven or chilled for a refreshing finish to a meal.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 28.2

Dietary: Gluten-free, Vegetarian

Description

This elegant Rice Tart offers a unique twist on traditional dessert tarts by featuring a rich, creamy filling made from Arborio rice. The rice is gently poached in milk with vanilla bean, creating a silky base that is enriched with egg and heavy cream. Candied orange pieces soaked in Grand Marnier add bright citrus notes and a subtle boozy warmth, contrasting beautifully with the savory-sweet rice custard. The tart is baked in a 10-inch crust until set, then finished with a sprinkle of sugar for a delicate crust. It serves four perfectly and is an impressive yet approachable dessert for dinner parties or special weekend treats. Enjoy it warm from the oven or chilled for a refreshing finish to a meal.

Ingredients

1 cup Candied orange, -- cut into

Directions

1
Preheat the oven to 400 degrees F (200 degrees C).
2
In a small bowl, combine the candied orange pieces with 2 tablespoons of Grand Marnier. Set aside to soak.
3
In a small saucepan, combine 1 1/4 cups milk and 1 split vanilla bean. Bring the mixture to a boil over medium heat.
4
Once boiling, add 1/2 cup rinsed Arborio rice, a pinch of salt, and 1/4 cup plus 2 tablespoons of sugar. Stir well.
5
Reduce heat to low and cook for 25 minutes, stirring occasionally, until the rice is tender and the mixture is creamy.
6
Remove the saucepan from heat and allow the rice mixture to cool slightly.
7
Beat in 1 egg and 2 tablespoons heavy cream until smooth.
8
Fold in the soaked candied orange and any remaining Grand Marnier from the soaking bowl.
9
Pour the filling into an uncooked 10-inch tart shell.
10
Pour 1/4 cup melted unsalted butter evenly over the top of the filling.
11
Sprinkle the remaining 1 tablespoon of sugar over the top.
12
Bake for 30 minutes, or until the filling is set and the crust is golden.
13
Allow to cool slightly before slicing.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 28.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 7.2g3%
Dietary Fiber 1.4g6%
Sugars 5.4g
Protein 0.5g1%

* 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

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serve hot or cold. Top each serving with a dusting of powdered sugar if desired.

If you do not have Grand Marnier, you can substitute with orange juice or another orange liqueur. For a vegan version, omit the egg and heavy cream, though the texture will be less rich.

Ensure the rice is rinsed before cooking to remove excess starch, which helps achieve the right creamy consistency without becoming gummy.

Keywords: rice tart, arborio rice, candied orange, grand marnier, vanilla bean, custard, dessert, pastry, orange tart, cream, baking, citrus, sweet, indulgent, holiday dessert, comfort food, fruit tart, vanilla, pastry shell

Read it online: https://www.chefs-mate.com/recipe/rice-tart/