Glazed Rice Tart
|Whole blanched almonds||1 Cup (16 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Vanilla||1 1⁄2 Teaspoon|
|Finely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Apricot jam||3⁄4 Cup (12 tbs), pressed through a sieve|
|Kirsch/1 teaspoon vanilla||2 Tablespoon|
|Whipping cream||1 Tablespoon|
Spread whole almonds in a shallow pan and toast in a 350Â° oven for about 8 minutes or until lightly browned.
Place rice in a bowl, add water to cover, and let stand for 1 hour.
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 remove from heat.
Beat egg yolks with some of the rice mixture and return all to pan.
Stir in the l 1/2 teaspoons vanilla and set aside.
In a bowl, beat egg whites until soft, moist peaks form.
Gradually beat in 3 more 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 of 6 to 8 cup capacity; spread evenly.
Bake in a 350Â° oven for 20 to 25 minutes or until custard is set and top is lightly browned.
Meanwhile, 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.
Arrange almonds in a ring atop apricot glaze.
Cut into wedges.
Serving size: Complete recipe
Calories 3893 Calories from Fat 1590
% Daily Value*
Total Fat 172 g264.8%
Saturated Fat 32.8 g164.1%
Trans Fat 0 g
Cholesterol 539 mg179.7%
Sodium 1009.6 mg42.1%
Total Carbohydrates 495 g165.1%
Dietary Fiber 25 g100.2%
Sugars 294.7 g
Protein 114 g227.4%
Vitamin A 29% Vitamin C
Calcium 181.7% Iron 66.5%
*Based on a 2000 Calorie diet