Chocolate Caramel Rice Pudding TartsJulieVR
I’m a fan of rice pudding – with or without raisins – but would never have thought to use it as a tart filling.
Likewise I never would have thought to structure a tart this way: you start by pressing graham crumbs moistened with butter into the bottom of paper muffin cups and bake them, then fill them with chocolate – the recipe instructs to melt chocolate and drizzle it overtop, but sprinkling chocolate chips on top of the crusts as they come out of the oven and allowing it to melt before spreading it saves an extra pot to wash. The chocolate cups are then chilled and topped with a spoonful of cold rice pudding, and drizzled with caramel sauce.
They’re inexpensive and deliciously different desserts that can be made ahead of time and simply assembled (topped with rice pudding and caramel) right before serving. Use a small ice cream scoop if you have one for perfectly scooped domes of rice pudding.
Chocolate Caramel Rice Pudding Tarts
1/4 cup packed dark brown sugar
1 tsp cornstarch
1 cup 2% milk
2 egg yolks, beaten
2 tbsp cold butter, cubed
1/4 tsp vanilla
1-1/2 cups cooked long grain white or brown rice
1/3 cup caramel topping or dulce de leche sauce
2 cups graham cracker crumbs
1/2 cup butter, melted
5 oz semi-sweet chocolate, melted
Additional caramel sauce for garnish
Pudding: In a large microwave-safe bowl, combine sugar, cornstarch and salt. Whisk in a little milk until smooth, then whisk in remaining milk. Cook the mixture in the microwave on high for 1 minute. Whisk well. Cook for an additional 2 minutes on high or until thickened to the consistency of yogurt.
Spoon a little of the hot milk mixture into beaten egg yolks; stir until smooth. Slowly stir the egg mixture into the remaining hot milk mixture. Whisk well; cook on high in microwave for 1 minute.
Whisk in the butter and vanilla until smooth. Cool to room temperature. Stir in the cooked rice and caramel sauce. Chill for at least 30 minutes or until ready to assemble.
Crust: Meanwhile, preheat the oven to 350°F. Line two muffin tins with paper muffin cups. In a large bowl, toss the crumbs with the melted butter until coated. Press an equal amount of crumbs into the muffin cups (approximately 2 tbsp in each).
Bake for 8 minutes or until set and golden around the edges. Cool to room temperature. Drizzle an equal portion of melted chocolate over each crust base. Chill for 30 minutes or until chocolate is set.
Carefully remove crusts from the liners and transfer to a serving platter. Dollop a spoonful of rice pudding onto each crust. Drizzle with additional caramel sauce to garnish.