Total Calories: 157
1 In a medium saucepan, bring the milk to a simmer. Add the rice, sugar, and butter and cook over low heat, stirring occasionally, until the rice is very tender, about 30 minutes. Transfer to a bowl and let cool about 30 minutes, stirring occasionally.
2 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
3 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10- inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
4 Place an oven rack on the lowest level. Preheat the oven to 350° F.
5 In a medium bowl, beat the eggs and lemon zest. Stir into the cooled rice mixture. Stir in the orange peel and raisins. Scrape the mixture into the prepared shell.
6 Bake 40 to 45 minutes or until the filling is just set.
7 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool 1 hour. Store covered with an inverted bowl in the refrigerator up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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