Rice Tart

  • on October 14, 2008
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Ingrients & Directions

1 c candied orange, — cut into
: sm dice
2 TB Grand Marnier
1 1/4 c milk
1 vanilla bean, — split
1/2 c Arborio rice, — rinsed
1 pn salt
1/4 c plus 3 tablespoons sugar
1 egg, — beaten
2 TB heavy cream
1 10″ tart not cooked
1/4 c unsalted butter — melted
: Powdered sugar-optional
: garnish

Preheat oven to 400 degrees F. In a small bowl, combine the candied
orange and the liquor and set aside. In a small sauce pan combine the
milk and vanilla bean and bring to a boil. Add the rice, a pinch of
salt, 1/4 cup plus 2 tablespoons of sugar and cook over low heat for
25 minutes. Allow to cool slightly and beat in the egg, cream and the
soaked fruit, liquor and all. Pour into the prepared crust. Pour the
melted butter over the top of the filled pastry. Sprinkle the
remaining sugar over the top and bake for 30 minutes. Top each
serving with powdered sugar if desired. Serve hot or cold

4 Servings

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