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Reimagined as a pie with a sweet crust, cardamom spice, and a mountain of fresh, blood orange segments, cardamom rice pudding.
Make these tarts using pâte brisée if you like a less sweet Rice Pudding Tart, as I did.
Tarts with cardamom rice pudding and blood oranges Ingredients (as needed for rolling) Sucrée Paste (see recipe) 4 oranges blood 2/3 cups of short grain rice (such as Arborio) Milk, 2 cups, whole 1 pinch of salt, kosher granulated sugar, 1/4 cup 1.5 cups thick cream 1 big yolk of an egg 1/4 teaspoon cocoa curls with ground cardamom (as garnish, optional)
Directions A 400 degree oven is recommended. On a prepared baking sheet, arrange six 4 inch tart pans with detachable bottoms. Place aside.
Roll out the pâte sucrée to a generous 1/8 inch thickness on a lightly dusted board. Use a sharp paring knife to cut out six 6 inch circles from the dough, using an inverted 6 inch bowl or plate as a guide if required. Press dough into tart pans; use a sharp knife to cut excess. Dock tart shells by using a fork to make several holes all over the bottom. Place in the freezer for approximately 15 minutes to become solid.
Cut six 6 inch circles from parchment paper, line the rings, then fill with dried beans or pie weights. Bake for about 12 minutes, or until the edges start to brown. Take parchment and beans out of the oven with care. Go back to the oven and bake for another 10 minutes or more, or until everything is golden brown. Transfer to a wire rack to finish cooling. Remove the tart shells with care from the tart rings and place them aside.
Orange zest should be grated and left aside. All four oranges should have their ends cut off. Using a paring knife, remove the skin and pith while going with the fruit’s natural curve.
Slice between the membranes to extract segments, taking careful to keep them intact as you work over a dish to capture the juices. Place aside in a different bowl after transfer. Reserve 1/4 cup of the juice you extract by pressing the membranes as much as you can.
Bring water in a medium pot to a boil. Add the rice and cook for two minutes. Drain well and add back to pot. Add the rice, milk, zest, salt, and sugar; cook for 35 minutes, stirring regularly, at a medium-low simmer until the rice is cooked and the majority of the liquid is fairly thick and creamy. Before continuing, remove from heat and let cool for about five minutes.
Mix the heavy cream, egg yolk, powdered cardamom, and the reserved 1/4 cup of orange juice in a large bowl. Return the pot to the heat and stir in the somewhat cooled rice mixture gradually.
Place pan over medium-low heat; simmer, continually stirring, for about 10 minutes, or until sauce boils and thickens. Turn off the heat and let the food sit for five minutes (keep in mind that rice pudding will continue to thicken even after cooking). Each cooked tart shell should receive around 12 cup of filling. Smooth the top if needed. The pudding might not all be consumed. Lay orange segments in a pretty pattern over the rice pudding once it has completely cooled, then top with chocolate curls for decoration (if using). Serve right away.