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| 1 Tasse | Candied orange, ; cut into small dice |
| 2 Esslöffel | Grand Marnier |
| 1 1/4 Tasse | milk |
| 1 | Vanilla bean, ; split |
| 1/2 Tasse | Arborio rice, ; rinsed |
| 1 Prise | salt |
| 1/4 Tasse | Plus 3 tablespoons sugar |
| 1 | egg beaten |
| 2 Esslöffel | heavy cream |
| 1 | 10 inch tart not cooked |
| 1/4 Tasse | butter unsalted, melted |
| | Powdered sugar-optional garnish |
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Preheat oven to 400 degrees F. In a small bowl, combine the candied orange and the liquor and set aside. In a small sauce pan combine the milk and vanilla bean and bring to a boil. Add the rice, a pinch of salt, 1/4 cup plus 2 tablespoons of sugar and cook over low heat for 25 minutes. Allow to cool slightly and beat in the egg, cream and the soaked fruit, liquor and all. Pour into the prepared crust. Pour the melted butter over the top of the filled pastry. Sprinkle the remaining sugar over the top and bake for 30 minutes. Top each serving with powdered sugar if desired. Serve hot or cold
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