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Rice Pudding Pear Tart

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 x pie shell (9 inch)
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2 cups red wine
dry
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1 teaspoon cinnamon
ground
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2 large pears
peeled, halved and cored
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2 cups rice
cooked
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2 cups light cream (half&half)
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½ cup sugar
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2 tablespoons butter
or margarine
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¼ teaspoon salt
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2 large eggs
beaten
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1 teaspoon vanilla extract
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1 tablespoon sugar
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Ingredients

Amount Measure Ingredient Features
1 x pie shell (9 inch)
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473 ml red wine
dry
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5 ml cinnamon
ground
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2 large pears
peeled, halved and cored
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473 ml rice
cooked
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473 ml light cream (half&half)
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118 ml sugar
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3E+1 ml butter
or margarine
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1.3 ml salt
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2 large eggs
beaten
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5 ml vanilla extract
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15 ml sugar
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Directions

Prepare pie crust according to package directions.

Place in 10-inch tart pan.

Bake at 450 F. for 8 to 10 minutes or until lightly browned; set aside. Place wine and cinnamon in 10-inch skillet; bring to a boil. Add pears; reduce heat, cover and poach 10 minutes. Turn pears in liquid and continue to poach 5 to 10 minutes or until pears are tender. Remove from wine; set aside. Combine rice, half-and-half, sugar, butter and salt in 3-quart saucepan. Cook over medium heat 12 to 15 minutes or until slightly thickened. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust. Place pears, cut-side down, on cutting surface. Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture. Reduce oven temperature to 350℉ (180℃). ; bake 30 minutes or until pudding is set. Remove from oven; sprinkle with 1 tablespoon sugar. Place tart in oven about 4 to 5 inches from heat source, broil 1 to 2 minutes or until top is browned. Cool before serving. Tart can be made ahead, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 422g (14.9 oz)
Amount per Serving
Calories 92132% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 482mg 20%
Total Carbohydrate 47g 47%
Dietary Fiber 5g 21%
Sugars g
Protein 30g
Vitamin A 15% Vitamin C 10%
Calcium 19% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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