Rice Pudding Tartlets Recipes

LEMON-SCENTED ITALIAN RICE PUDDING TARTLETS

Steps:

• First thing first, let's make the shortcrust pastry. Sieve the plain flour with the rice flour and mix them with the raw cane sugar, salt and baking powder. Add the diced butter and rub all the ingredients with your fingertips to make soft crumbles, just as grated Parmesan cheese.
• Beat the egg in a bowl, then add it to the crumbles and keep rubbing the ingredients with your fingertips until you have a nice and smooth ball of dough. If you have rubbed the butter and the flour thoroughly, it will take only a few minutes, and you won't overheat the pastry, which will eventually be crumbly and light. Flatten the dough ball with your hands, wrap it in clingfilm and let it rest in the fridge.
• Now pour the milk into a large thick-bottomed pot and bring it to a simmer with the lemon peel and the vanilla pod. When it starts simmering, add the pudding rice and let it cook completely (it will depend on the kind of rice you chose: it must be thoroughly cooked, soft and sticky). Mine took about 15 minutes.
• Remove from the heat and stir in 3 tablespoons of sugar. Let it cool down completely.
• When the rice is cold, mix in 2 egg yolks, the baking powder and 3 tablespoons of sugar. Whip the egg whites and fold them gently into the rice pudding.
• Preheat oven to 170°C / 350°F.
• Roll the pastry with a rolling pin on a floured surface in a 5 mm thick sheet and line 16 muffin moulds. The fastest way to make it and have regular and nice pastry shells is to cut out some pastry discs with a glass as big as the bottom of the muffin mould and press them gently in. Then cut with a knife some pastry strips to line the sides of the muffin mould. Press the pastry lightly with your fingers to seal the bottom with the side stripes.
• Spoon the rice pudding into the pastry shells and bake for about 40 minutes (25 minutes will be enough in a convection oven) until the rice tartlets will be golden brown on the edges.
• Serve them warm or cold, with a dusting of icing sugar or some fresh fruit and yoghurt.

BELGIAN RICE TART (TARTE AU RIZ)

Steps:

• Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
• Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
• Sift flour and salt into a bowl, make a well in the middle.
• Mix rest of the 1/4 cup milk with oil and egg.
• Pour yeast mixture into the well and cut butter into the flour.
• Add milk-oil-egg mixture and knead so you get a soft dough.
• Let rest 30 minutes.
• Remove cooked rice pudding from heat.
• Divide egg, beat white until soft peaks form.
• In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
• Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
• Knead dough, then spread into tart or spring form.
• Pour rice pudding onto dough, baste rim with remaining egg yolk.
• Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
• Remove from oven and let cool.
• Serve plain, with hot cherries or cherry pie filling or whatever topping you like.

RICE PUDDING TARTS WITH BLOOD ORANGES

Steps:

• Preheat oven to 400 degrees. Place six 4-inch tart rings on a baking sheet lined with a Silpat (a French nonstick baking mat) or parchment paper. Set aside.
• On a lightly floured surface, roll out pate sucree to 1/8 inch thick. Cut out six 6-inch circles of dough with a sharp paring knife, using an overturned 6-inch bowl as a guide if necessary. Press dough into tart rings; trim excess with a sharp knife. Dock tart shells by piercing the bottom all over with a fork. Transfer to the freezer until firm, about 15 minutes.
• Cut out six 6-inch parchment paper circles, and line rings; fill with pie weights or dried beans. Bake until the edges begin to brown, about 20 minutes. Remove from oven, and carefully remove parchment and beans. Return to oven, and continue baking until golden brown all over, about 10 minutes more. Transfer to wire rack to cool completely. Carefully remove tart shells from tart rings, and set aside.
• Grate the zest of 1 orange, and set aside. Cut the ends off all 4 oranges, and remove the peel and pith with a paring knife, following the curve of the fruit. Working over a bowl to catch the juices, slice between the membranes to remove segments, being careful to leave them whole. Transfer to a separate bowl, and set aside. Squeeze the membranes to extract as much juice as possible; reserve 1/4 cup juice.
• Bring a medium saucepan of water to a boil. Add rice, and blanch for 2 minutes. Drain well, and return to saucepan. Add milk, zest, vanilla bean and scrapings, salt, and sugar; cook at a gentle simmer over medium heat, stirring occasionally, until rice is tender and most of the liquid has been absorbed, 30 to 35 minutes. Remove from heat, and discard vanilla bean.
• In a large bowl, whisk together heavy cream, yolks, and reserved 1/4 cup orange juice. Gradually whisk in rice mixture, and return to saucepan. Place pan over medium-low heat; cook, stirring constantly, until mixture boils and thickens, about 10 minutes. Remove from heat, and let stand for 5 minutes (keep in mind that rice pudding will continue to thicken even after cooking). Pour filling into baked tart shells. Arrange orange segments in a floral pattern over rice pudding, and serve.