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Rice Pudding Pear Tart




Source of Recipe


Internet


List of Ingredients




1 Pie Shell, unbaked
2 cups dry red wine
1 tsp. ground cinnamon
2 large pears, halved, and core
2 cups cooked rice
2 cups half-and-half
1/2 cup sugar
2 Tbsp. sweet butter
1/4 tsp. salt
2 eggs, beaten
1 tsp. pure vanilla extract
1 Tbsp. sugar


Recipe



Set oven at 450º

Bake pie crust for 10 minutes until lightly browned, set aside

Reduce oven to 350º. Place wine and cinnamon in 10-inch skillet, bring to boil. Add pears, reduce heat, cover and poach 10 minutes (IMPORTANT). Carefully turn pears in liquid, poach 10 minutes until tender. Remove wine, set aside

Combine rice, half and half, 1/2 cup sugar, butter and salt in large saucepan. Cook over medium heat for 15 minutes or until thickened slightly. (IMPORTANT) Gradually stir 1/4 hot rice pudding mixture into eggs (you don't want scramble eggs)

Return mixture to saucepan stirring constantly. Cook for 2 more minutes, add vanilla extract.

Pour rice mixture into pie shell. Place pears, cut side down on cutting surface. Cut thin lengthwise slices into each pear one third of the way down from stem end. Fan pears over pudding mixture.

Bake 30 minutes or until pudding is set. Remove from oven, sprinkle 1 Tbsp sugar

Place tart in oven about 4 inches from heat. Broil 2 minutes until top is browned.

Cool before serving. Garnish with powdered sugar