RICE TART
Provided by Food Network
Time 1h18m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolks and cream together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use.
- Preheat oven to 375 degrees F.
- Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast. With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough. Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill. Bake the tart shells blind by lining them with plastic wrap (that's right!) and fill with raw rice then gather the plastic wrap up to contain the rice. Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them. Meanwhile, make the filling. Let crusts cool slightly.
- To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the rice and raisins and toss well. Spoon filling into baked tart shells. Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set. Let cool then sprinkle with confectioners' sugar.
RICE TART
Steps:
- In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolks and cream together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use.
- Preheat oven to 375 degrees F.
- Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast. With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough. Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill. Bake the tart shells blind by lining them with plastic wrap (that's right!) and fill with raw rice then gather the plastic wrap up to contain the rice. Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them. Meanwhile, make the filling. Let crusts cool slightly.
- To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the rice and raisins and toss well. Spoon filling into baked tart shells. Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set. Let cool then sprinkle with confectioners' sugar.
BELGIAN RICE TART (TARTE AU RIZ)
This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting...
Provided by Mia in Germany
Categories Tarts
Time 1h45m
Yield 1 tart, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
- Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
- Sift flour and salt into a bowl, make a well in the middle.
- Mix rest of the 1/4 cup milk with oil and egg.
- Pour yeast mixture into the well and cut butter into the flour.
- Add milk-oil-egg mixture and knead so you get a soft dough.
- Let rest 30 minutes.
- Remove cooked rice pudding from heat.
- Divide egg, beat white until soft peaks form.
- In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
- Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
- Knead dough, then spread into tart or spring form.
- Pour rice pudding onto dough, baste rim with remaining egg yolk.
- Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
- Remove from oven and let cool.
- Serve plain, with hot cherries or cherry pie filling or whatever topping you like.
Nutrition Facts : Calories 617.9, Fat 17.4, SaturatedFat 8, Cholesterol 127.5, Sodium 195.5, Carbohydrate 98.9, Fiber 2.7, Sugar 28.3, Protein 15.4
BELGIAN RICE PIE
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Make the prune filling: Combine prunes, raisins, brandy, light-brown sugar, zest, and 1/4 cup water in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, until syrupy, about 10 minutes. Remove from heat and transfer to the bowl of a food processor; process until smooth. Transfer to a small bowl; cover and refrigerate.
- Make the rice filling: Bring 1 1/2 cups water and salt to a boil in a medium saucepan. Add rice, cover, and reduce heat to medium-low. Cook, stirring occasionally, until rice is tender and water has evaporated, about 20 minutes. Stir in milk, sugar, vanilla, cinnamon, and nutmeg. Simmer, stirring frequently, until rice is very tender, about 30 minutes. Remove from heat.
- Whisk together eggs until well incorporated in a medium bowl. While whisking constantly, add a small ladle of hot milk mixture to the eggs. Repeat process until half of the milk mixture has been incorporated. Then slowly return egg mixture to pot while continuing to whisk. Return pot to the heat and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Let cool for 30 minutes, stirring occasionally. Press plastic wrap directly on the surface of the rice mixture. Refrigerate for at least 30 minutes.
- Make the crust: Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes. Whisk together flour and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and vanilla until pale yellow and tripled in volume. Add sugar and butter and beat until thoroughly combined. Using a rubber spatula, stir in yeast mixture until just incorporated; stir in flour mixture. Turn out dough onto a generously floured work surface and sprinkle with more flour. Gently knead for about 1 minute. Transfer to a large bowl coated with softened butter. Cover with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees with rack in center of oven. Punch down dough and remove from bowl. Pat dough into a 13-inch round and place in a 9-inch pie plate. Spread bottom evenly with prune filling. Stir rice mixture to loosen and add to pie plate. Bake on a parchment-lined baking sheet until crust is golden and center is set, about 1 hour. If crust browns too quickly, tent with a piece of foil that has a hole in the center. Let cool on a wire rack for 15 minutes, then chill in refrigerator until completely cooled, at least 2 hours and up to overnight. Serve at room temperature.
SWISS EASTER RICE TART
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and I remember it very well," said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. "There would be a bunny in icing sugar stenciled on top." Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
- Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
- Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
- Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
- Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners' sugar before serving.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 312 milligrams, Sugar 17 grams, TransFat 1 gram
RICE TART (TORTA DI RISO)
Make and share this Rice Tart (Torta di Riso) recipe from Food.com.
Provided by khah3765
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the milk, water, sugar, lemon zest, and salt to a boil.
- Stir in the rice and reduce the heat to very low.
- Simmer, covered, stirring occasionally, until all the liquid is absorbed, 3 to 40 minutes.
- Spread the rice on a dinner plate to cool and discard the lemon zest.
- While the rice is cooking, soak the raisins in 1/4 cup Marsala for at least 30 minutes.
- When the rice has cooled to room temperature, whisk the egg yolks and vanilla in a mixing bowl until blended.
- Stir in the rice.
- Add the butter and raisins with the Marsala and mix thoroughly.
- Beat the egg whites until the peaks are stiff but not dry and fold into the rice mixture.
- Pour the filling into the tart shell.
- Heat the oven to 400F.
- Bake just until lightly creamy inside (a skewer inserted in the center should NOT come out compleltly clean), about 30 minutes.
- If the top is too pale, you can brown it briefly under the broiler.
- Cool on a rack, and brush the surface with 1 to 2 Tbs Marsala, making a few holes with a toothpick to allow the liquor to penetrate the interior.
- Serve at room temperature.
Nutrition Facts : Calories 391.7, Fat 12, SaturatedFat 7.1, Cholesterol 84.8, Sodium 88, Carbohydrate 56.8, Fiber 1, Sugar 26.9, Protein 7
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