Cardamom Rice Pudding gets re-imagined as a tart with a sweet crust, cardamom spice, and a pile of fresh, blood orange segments.
If you prefer a less sweet Rice Pudding Tart make these tarts, as I did, using pâte brisée instead.
- (as needed for rolling)
- pâte sucrée (see recipe)
- 4 blood oranges
- ½ cup short grain rice (such as Arborio)
- 2 cup whole milk
- 1 pinch kosher salt
- ¼ cup granulated sugar
- ½ cup heavy cream
- 1 large egg yolks
- ¼ teaspoon ground cardamom
- chocolate curls (as garnish, optional)
Preheat oven to 400 degrees. Place six 4‑inch tart pans with removable bottoms on a baking sheet lined. Set aside.
On a lightly floured surface, roll pâte sucrée out to a generous 1/8 inch thick. Cut out six 6‑inch circles of dough with a sharp paring knife, using an overturned 6‑inch bowl or plate as a guide if necessary. Press dough into tart pans; 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 12 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 ¼ 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, salt, and sugar; cook at a gently bubbling simmer over medium heat, stirring occasionally, until rice is tender and most of the liquid is quite thick and creamy; about 35 minutes. Remove from heat and let cool about 5 minutes before proceeding.
In a large bowl, whisk together heavy cream, egg yolk, reserved ¼ cup orange juice, and ground cardamom. Gradually whisk in the somewhat cooled 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 about ½‑cup filling into each baked tart shell, smoothing the top as necessary. You may not use all the pudding. Let cool completely then arrange orange segments in a decorative pattern over rice pudding, and garnish with chocolate curls (if using). Serve immediately.