Rice Pudding Tartlets with Blood Oranges - flour

Method

• Preheat oven to 400F.
• Place six 4-inch tart rings on a parchment-lined baking sheet.
• On a lightly floured surface, roll out dough 1/8 inch thick.
• Cut out six 6-inch rounds, and press dough into tart rings.
• Trim excess dough flush with rims.
• Pierce bottoms of shells all over with a fork.
• Refrigerate or freeze until firm, about 30 minutes.
• Line rings with parchment, and fill with pie weights or dried beans.
• Bake until edges begin to brown, about 20 minutes.
• Remove parchment and weights; continue baking until golden brown all over, about 10 minutes more.
• Transfer to a wire rack to cool completely.
• Finely grate zest of 1 blood orange.
• Cut ends off all 4 oranges, and remove peel and pith with a paring knife, following curve of fruit.
• Working over a bowl to catch juices, slice between membranes to remove segments, being careful to leave them whole.
• Transfer to a bowl.
• Squeeze membranes to extract as much juice as possible; reserve 1/4 cup juice.
• In a medium saucepan, bring rice, milk, zest, vanilla bean and seeds, salt, and sugar to a gentle simmer.
• Cook, 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 cream, egg 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 5 minutes.
• Pour filling into baked tart shells.
• Arrange orange segments in a floral pattern over rice pudding, and drizzle with juice from bowl.
• Serve warm, at room temperature, or chilled.