Rice Pudding Tartlets Recipes

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.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface into a circle the thickness of a £1 coin. Line a deep 20cm tart tin with the pastry, leaving about 2cm hanging over the edge. Prick the base with a fork, then chill for 30 mins.
• To make the rice pudding, put the milk, cream, lemon zest and sugar into a pan. Bring to the boil, then pour in the rice and stir. Simmer, covered, over a low heat for 15 mins, then uncover and cook, stirring, for 25-30 mins until the rice is cooked but retains some bite. Remove from the heat and stir in half the lemon curd and mascarpone, then leave to cool slightly.
• Meanwhile, cover the pastry with a slightly scrunched sheet of baking parchment and fill with baking beans. Put on a baking sheet and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until golden. Leave to cool, then trim the edges with a serrated knife and set aside.
• Whisk the jam until smooth and spoon into the base of the pastry case, spreading it out. Stir the eggs into the rice pudding and tip into the case. Bake for 20 mins until just golden and set with a slight wobble. Leave to cool completely.
• Meanwhile, make the compote. Combine the blueberries, 1 tbsp water and the jam and microwave for 1-2 mins, stirring occasionally, until syrupy. The blueberries should be soft but still holding their shape.
• Remove the tart from the tin, put the rest of the curd in a piping bag and pipe over the top, then drizzle over most of the compote. Serve with any extra compote on the side.