Easter Recipes, Easter Modeling & Easter Cake Decorating

Easter Rice Tart

Dough:

250 g
100 g
2 CL
50 g
1
Flour
Butter or Margarine
Rum
Sugar
Egg
Salt
8 3/4 oz
3 1/2 oz
1 oz
1 3/4 oz
1 pc

Filling:

65 g
1/4 l
Milk rice, similar to risotto rice
Milk
Salt
2 1/4 oz
1 cup
3
30 g
50 g
Eggs
Butter or Margarine
Sugar
Vanilla
3 pc's
1 oz
1 3/4 oz
30 g
1
Almond sliver
Lemon zest
Raisins if desired
1 oz
1

Bottom spread:

150 g
1 CL
Apricot jam
Rum
5 oz
1/2 oz

Garnish: powdered sugar

Yield: 8 tarts 3" (10 cm) in diameter
Can also be baked in a 9" Pie pan. baking time will vary.

Mix dough and chill for 15 minutes in the refrigerator. Prepare 8 baking pans and spray them with anti-stick spray. Divide dough into 8 pc's and roll out to 14 cm in diameter. Lay and press into baking pans and using a fork, punch a couple of holes in the dough. Pre-bake for approx. 20 minutes at 200 C. (350 F)

Bring rice together with milk and salt to a boil and simmer for 20 minutes over a low flame. Chill for 30 minutes.
Combine apricot jam with rum and stir until smooth. Spread onto bottom of pre-baked cold tart shell. Do NOT remove the baking pan!!!
Separate eggs.
Whip butter with sugar and vanilla until creamy.
Add egg yolk, almond sliver and lemon zest and mix until combined.
Add butter mixture to rice mixture and stir until combined.
Whip the egg whites to a soft peak and add to rice-butter mixture.
Fill tarts immediately and bake for approx. 20 minutes at 200 C (350 F).
Sprinkle powdered sugar over them before serving.

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