Almond Rice Pudding Tart (3 WW points)

Recipe by Trixyinaz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Coat bottom and sides of a 9-inch springform pan with cooking spray.
  • Spread toasted almonds in a single layer in bottom of pan.
  • Set aside.
  • In a heavy-bottomed saucepan, heat milk to boiling.
  • Stir in rice, cinnamon and salt.
  • Reduce to simmer and cook, stirring occasionally, 15 minutes.
  • Add sugar and almond extract and cook, stirring often, 12 to 15 minutes longer or until rice is cooked through and mixture is thick.
  • Gently spoon rice mixture into pan and spread evenly, keeping almonds intact on bottom.
  • Cool to room temperature.
  • Cover and refrigerate just until firm, about 40 minutes.
  • To serve, remove sides of pan and invert tart onto serving plate.
  • Lift off bottom of pan (almonds will now be imbedded on top of tart).
  • Garnish with fresh cherries and serve.
Advertisement