Text 31433, 73 rader
Skriven 2012-11-29 10:30:28 av Dave Drum (1:261/38)
Ärende: SF Gate 1334
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Milano Rice Tart - PART TWO
 Categories: Desserts, Pies, Pastry, Fruits, Rice
      Yield: 7 servings

           CONTINUED FROM PART ONE

  Roll the dough between two sheets of plastic wrap until
  you have a 13-inch circle about 1/8-inch thick. Remove the
  top portion of plastic wrap from pastry, lift plastic wrap
  with rolled out pastry on it, and center it, pastry side
  down on tart pan. Gently peel away second sheet of plastic
  wrap. With fingertips, fit pastry into pan (fitting
  carefully into corners). If pastry splits a bit, it
  patches easily. Fit the dough into the pan by pushing some
  of the overhang down the sides. Then, run the rolling pin
  over the rim of tart pan to cut off excess dough.
  Refrigerate pastry-lined pan to chill dough, about 30
  minutes or up to one day.

  Place a rack in the center of the oven and preheat to
  350øF/175øC. Bake for about 15 minutes, or until dough's
  surface is dull (no longer shiny) on top, and firm to the
  touch in the center. Check after initial 5-7 minutes of
  baking for signs of blistering. If necessary, prick dough
  in four to five places to release steam so that the dough
  will fit snugly in the pan again. Remove from oven, and to
  a wire rack while preparing the filling. Maintain the same
  oven temperature.

  For the filling: Whisk the whole egg, egg yolk, and sugar
  in a small bowl briefly to combine. Set aside.

  Combine the milk, cream and salt in a 1 1/2-quart
  saucepan. Bring to a boil, add the rice and stir to blend.
  When the mixture returns to a boil, reduce heat to medium
  and simmer, uncovered. Continue to simmer, stirring
  occasionally, for 18-20 minutes, or until the rice is
  tender. (The mixture reduces during this time, and though
  it is thicker, it still appears liquid.)

  Pour about 1/2 cup of the hot rice mixture into the egg
  mixture, stirring to combine. Then return egg-rice mixture
  to remaining hot rice, and stir until blended. Stir in the
  vanilla.

  Spoon the rice filling into the partially baked pastry
  shell, spreading it evenly with a rubber spatula. Return
  to the 350øF/175øC oven for 12-15 minutes longer, or until
  the filling is set and the pastry is light golden near the
  rim of the pan. Remove from the oven and set aside to cool
  on a rack.

  To finish the tart: Gently lift the rhubarb pieces from
  the pan, one at a time, and place them in a circular
  pattern on top of the tart. Serve slightly warm or at room
  temperature.

  Serves 6-8

  URL: http://sfgate.com

  MM Format by Dave Drum - 24 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... A bottle of wine contains more philosophy than all the books in the world.

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