RICE TART
RICE TART
1 1/2-2 cups almonds, whole, blanched
1 cup long-grain rice
1 quart milk (4 cups)
6 tablespoons sugar
1/4 teaspoon salt
2 eggs, separated
1 1/2 teaspoons vanilla
1/2 cup blanched almond, finely chopped
3/4 cup apricot jam, pressed through a sieve
2 tablespoons kirsch liqueur
whipping cream (garnish)
sugar, to taste, for sweetening whipped cream
Directions:
1 Spread whole almonds in a shallow pan and toast in a 350F degree oven for about 8 minutes or until lightly browned. Set aside.
2 Place rice in a bowl, add water to cover, and let stand for 1 hour. Drain well.
3 In a 2 to 3-quart pan, combine rice, milk, 3 Tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat. Cover, reduce heat to very low, and cook until rice is tender to bite (about 15 minutes); remove from heat. Beat egg yolks with some of the rice mixture and return all to the pan. Stir in the 1-1/2 teaspoons vanilla and set aside.
4 In a bowl, beat egg whites, until soft, moist peaks form. Gradually beat in 3 Tablespoons of the sugar and continue beating until mixture is stiff and glossy. Fold egg white mixture and chopped almonds into rice. Pour into a greased and lightly floured 10 or 11-inch quiche dish or other shallow baking dish with a 6 to 8-cup capacity; spread evenly.
5 Bake in a 350F degree oven for 20 to 25 minutes or until custard is set and top is lightly browned. Remove custard from oven. In a small bowl, stir together jam and kirsch. Spread mixture over custard. Refrigerate for at least 4 hours or until next day.
6 To serve, whip cream, adding sugar to taste. With a pastry bag and star tip, pipe whipped cream around edge of tart (or spoon cream around edge in swirls to form a ring); arrange almonds in a ring atop apricot glaze. Cut into wedges.
SOURCE: Sharon Gien-Cambier
