Glazed Rice Tart (Tarte De Riz)
"Posted for the Zaar World Tour-Belgium.
From the "International Vegetarian Cookbook". This is a custard, glazed with apricot jam and kirsch. I haven't tried this recipe yet, but it sounds delicious. Note: prep time does not include refrigeration time."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 1⁄2 - 2 cups almonds, whole, blanched
- 1 cup long-grain rice
- 1 quart milk (4 cups)
- 6 tablespoons sugar
- 1⁄4 teaspoon salt
- 2 eggs, separated
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup blanched almond, finely chopped
- 3⁄4 cup apricot jam, pressed through a sieve
- 2 tablespoons kirsch liqueur
- whipping cream (garnish)
- sugar, to taste, for sweetening whipped cream
directions
- Spread whole almonds in a shallow pan and toast in a 350F degree oven for about 8 minutes or until lightly browned. Set aside.
- Place rice in a bowl, add water to cover, and let stand for 1 hour. Drain well.
- In a 2 to 3-quart pan, combine rice, milk, 3 Tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat. Cover, reduce heat to very low, and cook until rice is tender to bite (about 15 minutes); remove from heat. Beat egg yolks with some of the rice mixture and return all to the pan. Stir in the 1-1/2 teaspoons vanilla and set aside.
- In a bowl, beat egg whites, until soft, moist peaks form. Gradually beat in 3 Tablespoons of the sugar and continue beating until mixture is stiff and glossy. Fold egg white mixture and chopped almonds into rice. Pour into a greased and lightly floured 10 or 11-inch quiche dish or other shallow baking dish with a 6 to 8-cup capacity; spread evenly.
- Bake in a 350F degree oven for 20 to 25 minutes or until custard is set and top is lightly browned. Remove custard from oven. In a small bowl, stir together jam and kirsch. Spread mixture over custard. Refrigerate for at least 4 hours or until next day.
- To serve, whip cream, adding sugar to taste. With a pastry bag and star tip, pipe whipped cream around edge of tart (or spoon cream around edge in swirls to form a ring); arrange almonds in a ring atop apricot glaze. Cut into wedges.
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RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>