Rice tart

1 servings

Ingredients

Quantity Ingredient
1.00 cup candied orange; cut into small dice
2.00 tablespoon grand marnier
1¼ cup milk
1.00 vanilla bean; split
½ cup arborio rice; rinsed
1.00 pinch salt
¼ cup sugar; plus
3.00 tablespoon sugar
1.00 egg; beaten
2.00 tablespoon heavy cream
1.00 ten-inch sweet-crust tart shell; not cooked,
1 ; rolled out, and dock
¼ cup melted unsalted butter
1 powdered sugar; optional garnish

Directions

Preheat oven to 400 degrees. 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, ¼ 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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