Rice Custard Tarts Recipe
Ingredients
| Pastry for 3 single-crust | ||
| 9-inch pies, or 18 prepared | ||
| 3-inch tart shells | ||
| Rice | 1/2 Cup (16 tbs), uncooked | |
| Water | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| 3/4 teaspoon each ground cinnamon and nutmeg | ||
| Salt | 1 Dash | |
| Eggs | 2 , beaten | |
| 1 cup Sun-Maid Raisins | ||
Directions
Line eighteen 2 1/2-inch muffin cups with pastry dough.
Prick generously with fork; chill 30 minutes.
Bake in preheated 400°F oven 10 to 12 minutes or until golden brown; cool in pan on wire rack.
In medium saucepan, combine rice and water; bring to boil over high heat.
Add milk, the 1/2 cup cream, sugar, spices and salt.
Reduce heat to medium; simmer, covered, about 30 minutes, until rice is soft (liquid will not have absorbed completely).
Stir in eggs and raisins.
Evenly divide mixture into prepared tart shells.
Bake in preheated 350°F oven 12 to 15 minutes.
Cool on wire rack.
Loosen and remove from pans.
Serve warm or chilled.
Top with sweetened whipped cream, if desired.
Prick generously with fork; chill 30 minutes.
Bake in preheated 400°F oven 10 to 12 minutes or until golden brown; cool in pan on wire rack.
In medium saucepan, combine rice and water; bring to boil over high heat.
Add milk, the 1/2 cup cream, sugar, spices and salt.
Reduce heat to medium; simmer, covered, about 30 minutes, until rice is soft (liquid will not have absorbed completely).
Stir in eggs and raisins.
Evenly divide mixture into prepared tart shells.
Bake in preheated 350°F oven 12 to 15 minutes.
Cool on wire rack.
Loosen and remove from pans.
Serve warm or chilled.
Top with sweetened whipped cream, if desired.
Chef
