|
Rice Pudding Tarts
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Tarts
Ingredients:
Directions:
=20 1 c Cooked Rice 1/4 c Sugar 1/4 c Seedless Raisins 1/8 ts Salt 1 3/4 c 2% Low-Fat Milk 1 Egg 1/2 ts Vanilla Extract 1/4 ts Almond Extract 8 Individual Tart Pastry 1/8 ts Ground Nutmeg Shells, partially baked and Sweetned Whipped Cream= (opt) Cooled Sliced Fresh Fruit (opt) =20 1. Preheat oven to 350=F8F. 2. In a medium saucepan, combine rice, sugar raisins and salt and 1 cup of the milk. Stirring frequently, cook over medium-low heat until thick and creamy, about 25-35 minutes. 3. Meanwhile, in small bowl, beat together egg and egg whites. Remove hot rice mixture from heat; stir a small amount of the hot rice mixture in beaten eggs.= Stir egg mixture into hot rice mixture, then return to saucepan. Stir in remaining 3/4 c milk and vanilla and almond extracts. Spoon equal amounts of pudding into pastry shells, sprinkle with nutmeg and place on a baking sheet. Bake for 25-30 minutes or until pudding is set. Let cool on wire rack for 1 hour. Use a knife to carefully loosen edges of tarts from tart pans and unmold. Serve at room temperature with whipped cream and fruit, if desired. Refrigerate remaining tarts. Note: Medium or short grain rice will make a creamier pudding. Also, instead of tart pastry shells, you= can use a package of refrigerated un- baked pie crusts. Trim piecrusts to fit into 8 individual tart pans and bake for 5 minutes at 450=F8F.
=20
|
