Rice Pudding Tartlets with Blood Oranges

Name: Rice Pudding Tartlets with Blood Oranges
Yield: Makes 6
Ingredients: All-purpose flour, for dusting; Pâte Sucrée (page 333); 4 blood oranges; 1 cup Arborio rice; 4 cups milk; 1/2 vanilla bean, split lengthwise and scraped; Pinch of salt; 1/2 cup sugar; 1 cup heavy cream; 2 large egg yolks

January 24, 2012

Move rice pudding out of the bowl and into crisp tartlet shells; top each with juicy, ruby red blood-orange segments. The filling is flavored with vanilla bean and blood-orange juice. The tarts can be served warm, at room temperature, or chilled for an afternoon tea or as a delicious final course after dinner. Arrange the blood-orange sections in a floral pattern, then drizzle the tarts with extra juice.

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