Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  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.

See also Edit

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