Rice Custard Tarts
|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)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Eggs||2 , beaten|
|Raisins||1 Cup (16 tbs) (Sun Maid)|
Line eighteen 2 1/2-inch muffin cups with pastry dough.
Prick generously with fork; chill 30 minutes.
Bake in preheated 400Â°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 350Â°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.