Name: Warm Rice Pudding Tart with Dried Fruit
Yield: Makes one 9-inch tart; serves about 8
Ingredients: ⅓ cup heavy cream; ⅓ cup sugar; ¼ teaspoon salt; 1 teaspoon pure vanilla extract; 2½ cups whole milk; ¼ cup dried currants or raisins; 2 large egg yolks; ⅓ cup long-grain white or Arborio (Italian short-grain) rice; 1 tablespoon unsalted butter; 2 tablespoons thick apricot jam; ¼ cup chopped dried pitted dates; 1 teaspoon ground cinnamon; 1½ tablespoons sugar

Preparation info

Makes one 9 inch tart; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

At first I thought that this creamy rice pudding in a cookie crust might be an effort to over-refine an old-fashioned childhood favorite. But the pudding puffed to a wonderfully delicate texture and seemed true to the original spirit. Serve it warm.

Ingredients

2½ cups whole milk
⅓ cup sugar
¼ teaspoon

Pastry
Dessert
Pie
Vegetarian

Method

In a saucepan, combine 2 cups of the milk with the sugar and salt and bring to a boil. Stir in the rice. Lower the heat, cover and simmer gently until the rice is quite tender, about 45 minutes. Stir from time to time as the rice cooks, and adjust the heat as needed to maintain

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