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Tart: Vanilla Risotto Tart




Source of Recipe


riceselect.com


List of Ingredients




---Crust
1 cup flour
2 teaspoons sugar
8 tablespoons cold butter, (cut into 8 pieces)
1/3 cup iced water

---Risotto Filling
1 cup RiceSelect® Risotto Rice
2 tablespoons butter
1 teaspoon grated lemon zest
1 cup water, heated
3 cups half and half, heated
1 teaspoon vanilla
1/2 cup sugar



Recipe



To make crust, combine flour and sugar in bowl of food processor with metal blade in place. Process 10 seconds to combine; add butter and process until butter is pea size or a little smaller, about 30 seconds. With food processor running, gradually add water in a stream. Process until dough forms a ball. Remove and wrap in plastic; refrigerate at least 30 minutes. Roll dough on floured surface. Place in a 9-inch tart pan with bottom of crust with weights (raw rice, beans, pennies, etc.) Bake in pre-heated 400-degree oven for 10 minutes. Remove parchment paper and weights and bake an additional five minutes. Remove crust from oven; set aside while preparing filling. Reduce oven temperature to 375-degrees.
To prepare filling, heat butter in saucepan over medium heat. Add lemon zest and cook about 40 seconds. Stir in rice to coat the grains with butter mixture. Add water and 1 cup cream; cook about 12 minutes or until liquid is absorbed. Add another cup of cream, vanilla and sugar. Lower heat and cook about 10 minutes, stirring often. Add remaining cup of cream and continue cooking another 10 minutes. Pour into prepared crust; place on middle rack of oven. Bake in preheated 375-degree over for 15-20 minutes or until lightly browned. Remove tart from oven. Allow to cool 15 minutes, serve warm.
Makes 8 servings.