Rice Pudding Tarts With Blood Oranges Recipes

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.

PATE SUCREE FOR RICE PUDDING TARTS WITH BLOOD ORANGES

Steps:

• Place flour and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add butter to flour mixture, and process until mixture resembles coarse meal, about 20 seconds. In a small bowl, lightly beat egg yolks and ice water until combined. Pour egg mixture through the feed tube in a slow, steady stream, with the machine running. Process just until dough holds together, no more than 30 seconds.
• Turn dough out onto a clean work surface. Divide into two equal pieces, and place each on a sheet of plastic wrap. Flatten into disks. Wrap, and refrigerate at least 1 hour or overnight.

ORANGE RICE PUDDING

Steps:

• 1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
• 2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
• 3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
• 4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
• 5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
• 6. To serve, surround each serving of rice pudding with orange sections.

BUDINI DI RISO (FLORENTINE RICE PUDDING TARTS) RECIPE

Steps:

• In a food processor (if you don't have one, you can instead mix the dough in a large mixing bowl using a pastry cutter or your fingers), work the butter into the flour, together with the pinch of salt, until it resembles a coarse, sandy yellow cornmeal.
• Mix in the powdered sugar and transfer the mixture to a work surface.
• Form the mixture into a volcano shape (with a crater in the middle) and place the egg yolks and zest in the crater.
• Use a fork to beat the yolks and mix them into the flour, then use your hands to work the liquid and dry parts together just to form a dough. Be careful not to overwork it -- you just want it to stay together, otherwise, your crusts will be tough and hard, rather than crumbly and tender.
• Form the dough into a round, wrap it in plastic wrap and refrigerate it for 30 minutes.
• Once the 30 minutes are up, preheat the oven to 350 F (180 C).
• Remove the dough to a floured work surface and roll it out very thin (about 1/8" or 3 mm thick).
• Cut it into rounds slightly larger than your tart tins or muffin cups, using either a sharp paring knife or a round cutter shape.
• Gently press the dough into the bottom and sides of the molds with your fingers, then pierce the bottom a sides of each a few times with the tines of a fork. (In Florence, the crust is often shaped so that it has a little "lip" around the edge, but that's optional.)
• Fill each tin with dried beans (to keep the dough from puffing up while baking) and bake until golden brown, about 10 minutes.
• Remove and set aside to cool, then remove and discard the beans when cooled.
• While the dough chills, make the rice pudding and preheat the oven to 392 F (200 C).
• In a medium, heavy-bottomed pot over low heat, melt the butter.
• Add the rice and shot of Vin Santo (or other alcohol, if using), and stir with a wooden spoon for about 1 minute.
• Add the milk, sugar, vanilla seeds, and vanilla paste or extract and simmer gently, uncovered, over low heat until the rice is tender (but not completely mushy) and most (but not quite all) of the liquid is absorbed, about 15 to 20 minutes. Do not let the pudding get too dry, as it will dry out further in the oven and your tarts will be dry and tough, rather than moist and creamy.
• Remove from heat and let cool slightly.
• Stir in the beaten eggs and orange and lemon zest. To Make the Tarts
• Spoon the rice pudding into each pre-baked crust up to the edge and bake for about 10 minutes, or until the tops are firm and golden brown.
• Set the tartlet pans or muffin tin on a wire rack to cool, then remove the mini tarts to another wire rack to cool completely.
• Lightly dust with powdered sugar just before serving.