Rice Flan Tart with Candied Ginger
| Yield: | 12 Servings |
| Categories: | Desserts, Rice |
| 3 | c | Nonfat milk |
| 1/2 | Vanilla bean, split | |
| 1/4 | c | Medium-grain rice |
| 1/2 | c | Sugar |
| 1 | (8-ounce) carton frozen | |
| Egg substitute, thawed | ||
| 1/3 | c | Low-fat ricotta cheese or |
| Pureed fat-free cottage | ||
| Cheese | ||
| 2 | tb | Finely slivered candied |
| Ginger | ||
| 1 | Low-Fat Sweet Pastry | |
| 1 | ts | Ground cinnamon |
| 1 | tb | Powdered sugar, optional |
| Sliced candied ginger, | ||
| Optional | ||
| LOW-FAT SWEET PASTRY | ||
| 1/2 | c | Plus 2 tablespoons oat flour |
| Blend | ||
| 5 | tb | All-purpose flour |
| 1/4 | c | Cake flour |
| 1/2 | ts | Ground cardamom or cinnamon |
| 2 1/2 | tb | Sugar |
| 3 | ts | Cold butter, diced |
| 1 | tb | Canola oil |
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