RICE PUDDING TARTS WITH BLOOD ORANGES
These tarts, which are flavored with vanilla bean and blood-orange juice and are baked in a pate sucree crust, complement afternoon tea or make a delicious final course for dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 4-inch tarts
Number Of Ingredients 10
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abbi B
[email protected]I made these tarts for my family and they loved them! The crust was flaky and buttery, and the filling was creamy and delicious. I will definitely be making these again.
Shishir Sarker
[email protected]These tarts are beautiful and delicious! I love the way the blood oranges look on top. They're the perfect dessert for a special occasion. I will definitely be making these again.
Md Shrabon
[email protected]I'm not a huge fan of rice pudding, but I loved these tarts! The blood oranges added a lovely tartness that balanced out the sweetness of the pudding. I will definitely be making these again.
Marie Gonzales
[email protected]These tarts are so easy to make and they're so delicious! I love the combination of the creamy rice pudding and the tart blood oranges. I will definitely be making these again.
Indira Tripathi
[email protected]I made these tarts for my family and they loved them! The crust was flaky and buttery, and the filling was creamy and delicious. I will definitely be making these again.
Anneke van zyl
[email protected]These tarts are beautiful and delicious! I love the way the blood oranges look on top. They're the perfect dessert for a special occasion. I will definitely be making these again.
Josephine Kumassah
[email protected]I'm not a huge fan of rice pudding, but I loved these tarts! The blood oranges added a lovely tartness that balanced out the sweetness of the pudding. I will definitely be making these again.
Ian Krohn
[email protected]These tarts are so easy to make and they're so delicious! I love the combination of the creamy rice pudding and the tart blood oranges. I will definitely be making these again.
cabdulaahi maxamed
[email protected]I made these tarts for my family and they loved them! The crust was flaky and buttery, and the filling was creamy and delicious. I will definitely be making these again.
mahi Rajput9211
[email protected]These tarts are beautiful and delicious! I love the way the blood oranges look on top. They're the perfect dessert for a special occasion. I will definitely be making these again.
Mohamed haji mohamed
[email protected]I'm not a huge fan of rice pudding, but I loved these tarts! The blood oranges added a lovely tartness that balanced out the sweetness of the pudding. I will definitely be making these again.
Dalber Dalber
[email protected]These tarts are so easy to make and they're so delicious! I love the combination of the creamy rice pudding and the tart blood oranges. I will definitely be making these again.
Gary McCarter
[email protected]I made these tarts for my family and they loved them! The crust was flaky and buttery, and the filling was creamy and delicious. I will definitely be making these again.
Kashi Jatt
[email protected]These tarts are beautiful and delicious! I love the way the blood oranges look on top. They're the perfect dessert for a special occasion.
W a s a v kumara W a
[email protected]I'm not a huge fan of rice pudding, but I loved these tarts! The blood oranges added a lovely tartness that balanced out the sweetness of the pudding.
Munira Rakale
[email protected]These tarts are so easy to make and they're so delicious! I love the combination of the creamy rice pudding and the tart blood oranges.
Md Rabby Gazi
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The rice pudding is creamy and flavorful, and the blood oranges add a lovely tartness.
Daniel Vanrooyen
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The crust was flaky and buttery, and the filling was creamy and delicious.
Bilal jan
[email protected]This recipe was absolutely delicious! The rice pudding was creamy and flavorful, and the blood oranges added a lovely tartness. I will definitely be making this again.