Chocolate Ganache Rice Pudding Tart

Good morning! How are you? How was your weekend? I am happy to start a new week and am hopping to see a little sun. 

I made a Chocolate Ganache Rice Pudding tart several years ago that was fabulous and I realize that I never shared it with you. I was reminded of it a few weeks ago when I made rice pudding. This tart cannot get any easier, you make the pudding, crust and ganache and combine. Then you try to let it cool for a bit before you have a slice or two. 

Chocolate Ganache Rice Pudding Pie

Oreo Crust

25 Oreo Cookies

5 Tablespoons of melted butter

Preheat oven to 350. Finely crush oreo cookies using a bender or food processor, then pour into a bowl. Add the melted butter and stir. Pour into an 8″ Tart Pan and bake for 8 minutes. Remove from oven, let cool. 

Chocolate Ganache

4 ounces of chopped 60% dark chocolate

4 ounces of heavy cream

Add the chopped chocolate to a bowl. Heat the cream  until hot, you do not need to boil it you just want it hot. Once hot pour over the chocolate, stir to distribute, then let it sit for a minute of two to melt the chocolate. Then stir until the chocolate comes together and is glossy and creamy. Set aside. 

Swedish Rice Pudding

Recipe from Just a Smidgen 

1 cup of rice

11/4 cup of water

1 tbsp. butter

pinch of salt

1 small cinnamon stick

3 cups of milk

2 eggs

1/3-1/2 cup sugar

1 tsp. vanilla

1/2 tsp. salt

1/4-1/2 heavy whipping cream

berries for garnish 

Measure rice into a colander and rinse under cold water to remove all starch, basically until the water runs clear. Add the rice, water, butter, pinch of salt and one small cinnamon stick to a medium-sized sauce-pan and cook on high heat. Once the rice mixture boils, turn to the heat down so that the mixture continues to simmer and finish cooking until all the water is absorbed, about 10 minutes.  In a separate medium-sized bowl, combine the milk and eggs and whisk together. Add and in sugar, vanilla and salt to blend. 

Once rice is cooked, pour the milk mixture into the pot. Bring the mixture back to a simmer then cook for an additional 40 minute or so, until the rice pudding is thickened. Remove the cinnamon stick. Once the rice is cooked, add 1/4 – 1/2 cup cream, and mix well. Let cool a bit. 

To assemble the pie, take the cooled crust and pour the ganache over the crust. Place in the refrigerator to firm up, about 5 minutes. Then spread the cooled rice pudding over the top and smooth. Place pie into the refrigerator to cool. 

Slice and enjoy. 

Have a great week!