Rice Flan Tart with Candied Ginger

Rice Flan Tart with Candied Ginger Ingredients

3 c Nonfat milk	1 tb Powdered sugar, optional
1/2 Vanilla bean, split	Sliced candied ginger,
1/4 c Medium-grain rice	Optional
1/2 c Sugar	LOWFAT SWEET PASTRY
1 (8-ounce) carton frozen	1/2 c Plus 2 tablespoons oat flour
Egg substitute, thawed	Blend
1/3 c Low-fat ricotta cheese or	5 tb All-purpose flour
Pureed fat-free cottage	1/4 c Cake flour
Cheese	1/2 ts Ground cardamom or cinnamon
2 tb Finely slivered candied	2 1/2 tb Sugar
Ginger	3 ts Cold butter, diced
1 Low-Fat Sweet Pastry	1 tb Canola oil
1 ts Ground cinnamon

Instructions for Rice Flan Tart with Candied Ginger

2-2 1/2 tb very cold water The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour into prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but dont despair: The dough is easily patched. Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

More like this...

Pumpkin Cream Tarts with Candied Cranberries

Orange Tart with Orange Glaze and Candied Oranges

Gingerbread W Lemon Curd and Candied Ginger

Crystallized Candied Ginger

Ginger Candied Carrots

Ingredient Insight - look inside this recipe