Rice Tart

Description
Makes 8 servings.

Ingredients

 * Rice Tart:
 * 1 1/2 cups cooked rice
 * 1 1/2 cups milk
 * 1 teaspoon finely grated lemon zest
 * 1 vanilla bean, split
 * 1 refrigerated pie crust
 * 1 egg, separated
 * 1/4 cup butter or margarine, softened
 * 1/4 cup sugar
 * 1/3 cup + 2 tablespoons apricot fruit spread, divided
 * 2 tablespoons orange flavored liqueur
 * orange-peel rose for garnish

Directions

 * 1) Cook rice, milk, lemon zest and vanilla bean in medium saucepan over medium heat 20 to 25 minutes, until thick and creamy; stirring frequently.
 * 2) Remove from heat; discard vanilla bean and cool.
 * 3) Press pie crust into bottom and sides of 9- to 9-1/2-inch tart pan with removable bottom.
 * 4) Prick bottom and sides of crust with fork. Bake at 450 degrees 4 to 5 minutes or until lightly browned; cool.
 * 5) Spread 2 tablespoons fruit spread on pie crust. Fill with rice mixture.
 * 6) Bake at 350 degrees 30 to 35 minutes or until filling is set. Let cool 15 minutes.
 * 7) Beat egg white with electric mixer in small bowl until stiff peaks form; set aside.
 * 8) Beat butter and sugar in medium bowl until light and fluffy; beat in egg yolks and rice mixture.
 * 9) Fold in beaten egg white.
 * 10) Meanwhile, heat remaining 1/3 cup fruit spread and liqueur in small saucepan over medium heat 3 to 5 minutes or until thick and syrupy. Pour through sieve into small bowl; spread on rice tart.
 * 11) Garnish tart with orange-peel rose.
 * 12) Remove bottom and serve.