Pineapple and rice tartlets

Name: Pineapple and rice tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1/2 l lactose-free milk; 1 pinch Salt; 2 TABLESPOONS Sugar; 125 g Rice Pudding; 2 discs Pineapple (can); 2 Eggs (size M); 25 g Coconut flake; 125 g lactose-free low-fat curd; 7-10 Tbsp pulp of 1/2 vanilla pod; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1/2 l lactose-free milk
1 pinch Salt
2 TABLESPOONS Sugar
125 g Rice Pudding
2 discs Pineapple (can)
2 Eggs (size M)
25 g Coconut flake
125 g lactose-free low-fat curd
7-10 Tbsp pulp of 1/2 vanilla pod
7-10 Tbsp Grease

Directions

1
Bring milk, salt and sugar to the boil in a pot, add rice pudding, stir and bring to the boil. Cook for 25-30 minutes at low heat, stirring several times. Pour into a bowl and allow to cool. Cut pineapple into thin slices with a sharp knife. Grease 6 ovenproof, thick-walled glass moulds (each containing approx. 200 ml). Separate the eggs. Stir egg yolks, grated coconut and quark into the rice.
2
Beat egg whites until stiff, stir in vanilla pulp. Carefully fold into the rice mixture. Spread the rice mixture into the moulds. Put pineapple slices into the rice. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Serve immediately
3
Waiting time approx. 45 minutes