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Rice Custard Tarts

Holiday.Cook's picture
Ingredients
  Pastry/18 prepared pastries 500 Gram (For 3 Single-Crust 9-Inch Pies)
  Tart shells 4 (3 Inch Each)
  Uncooked rice 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Salt 1 Dash
  Eggs 2 , beaten
  Raisins 1 Cup (16 tbs) (Sun Maid)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday
Servings: 
1

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4.30357
Average: 4.3 (14 votes)

1 Comment

codeeye17's picture
hi... wheel i think these recipe is good and yummy...but i think it is nice when you while also be included the procedure of the crust... for me to became easier...