Rice Pudding Pear Tart
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Servings8
Ingredients
- 1 sheet prepared refrigerated pie crust
- 2 cups dry red wine
- 1 teaspoon ground cinnamon
- 2 large pears, peeled, halved and cored
- 2 cups cooked rice
- 2 cups half and half
- ½ cup plus 1 tablespoon sugar, divided
- 2 tablespoons butter
- ¼ teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vanilla extract
Directions
- Cook rice and set aside.
- Place pie crust in a 10-inch tart pan. Bake at 450˚ for 8 to 10 minutes or until lightly browned; set aside. Reduce oven temperature to 350˚.
- Place wine and cinnamon in 10-inch skillet. Bring to a boil over high heat; add pears. Reduce heat to low; cover and poach 10 minutes. Turn pears; poach 5 to 10 minutes more or until tender. Remove from wine; set aside.
- Combine rice, Half & Half, ½ cup sugar, butter and salt in 3-qt saucepan. Cook over medium heat 12 to 15 minutes or until slightly thickened, stirring occasionally.
- Gradually stir one-fourth of rice mixture into eggs; return egg mixture to saucepan, stirring constantly. Cook 1 to 2 minutes more. Remove from heat; stir in vanilla. Pour rice mixture into baked crust.
- Place pears, cut sides down, on cutting board. Cut thin lengthwise slits into each pear, one-third down from stem end. Fan pears over rice mixture. Bake 30 minutes or until rice mixture is set.
- Remove from oven; sprinkle with remaining 1 tablespoon sugar. Broil tart about 4 to 5 inches from heat source 1 to 2 minutes or until top is browned. Cool before serving.
Nutrition Facts
- Calories 445
- Total Fat 20g
- Cholesterol #mg
- Sodium 398mg
- Carbohydrates 50g
- Dietary Fiber 2g
- Protein 7g