December 24, 2013


115 g unsalted butter, melted
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour

500 ml red wine
1 tsp. ground cinnamon
2 large pears

500 ml cooked rice
250 ml heavy cream
250 ml milk
50 g sugar
50 g butter
1/4 tsp. salt
2 eggs

1. Preheat the oven to 220 degrees Celsius. Prepare the crust. Place in 20 cm tin, blind bake for 10 min, set aside. Reduce the oven temperature to 180 degrees Celsius.

2. Place wine and cinnamon in a pot, bring to boil, add halved and cored pears, reduce heat, cover with a lid and poach for 10 min. Carefully turn the pears in the liquid, poach another 5-10 min or until tender. Remove the wine; set aside.

3. Combine rice, milk, cream, sugar, butter and salt in a saucepan. Cook over medium heat for 12-15 min until slightly thickened. Slowly mix in the eggs, stirring constantly. Cook for 2 more minutes. Stir in vanilla.
4. Pour the rice into the crust.  Place pears with the cut side down on a cutting surface. Cut thin slices lengthwise to make a fan. Place on the top of the tart.
5. Bake for 30 min. Cool before serving.

100_1206 P. S. I know, I know.. not the most beautiful looking cake BUT it is my boyfriend s favourite.. If you love pudding, you will love this one.. as I did not have any pears at home, I used apples.. was great as well..

Enjoy, k.

recipe from “Treasury of Christmas”


2 Responses to “*RICE PUDDING PEAR TART..”

  1. Looks like oldschool grandma’s lovely pie. Must be delicious. Usually men are the best markers- weather the dessert is good or not.
    I think I will try it.

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