6 frozen tartlet pastry shells, partially baked and cooled
⅛ teaspoon ground nutmeg for garnish
fresh berries (blueberry, raspberry, blackberry, strawberry), for garnish
fresh mint, for garnish
Directions
Combine rice, milk, sugar, raisins and salt in medium saucepan. Cook over medium-low heat 30 to 35 minutes or until thick and creamy, stirring frequently.
Remove from heat; add one-fourth rice mixture to eggs. Return egg mixture to saucepan; stir in cream and extracts. Spoon equally into pastry shells; sprinkle with nutmeg.
Place tarts on baking sheet. Bake at 350 degrees 20 to 30 minutes or until pudding is set. Cool on wire rack 1 hour. Use knife to loosen pastries from aluminum container; unmold.
Garnish with berries and mint. Serve at room temperature. Refrigerate remaining tarts.
