Name: Rice pudding tartlets
Yield: 10 tartlets

Ingredients

Yields

10 tartlets

Rice pudding

1200 gr. whole milk
180 gr. Bomba rice
100 gr. vanilla or white sugar
25 gr. white chocolate
25 gr. cocoa butter or regular butter
5 gr. vanilla

Biscuit dough

375 gr. all purpose flour
210 gr. butter
120 gr. white sugar
50 gr. egg (1)
15 gr. egg yolk (1)
5 gr. lemon zest (1/2)
3 gr. salt

Cinnamon almond cream

60 gr. ground almond
50 gr. butter
50 gr. egg (1)
40 gr. powdered sugar
20 gr. heavy cream (35% fat)
15 gr. all purpose flour
5 gr. powder cinnamon

Light toffee

180 gr. heavy cream (35% fat)
75 gr. butter
75 gr. vanilla or white sugar
25 gr. glucose
4 gr. vanilla
3 gr. salt

White chocolate ganache

500 gr. heavy cream (35% fat)
100 gr. white chocolate
3 gr. vanilla
3 gr. gelatine

Assembly

50 gr. cocoa butter (optional)
5 gr. powder cinnamon

Directions

Prep. time

1h 30m

Rice pudding
- 1200 gr. whole milk
- 180 gr. Bomba rice
- 100 gr. vanilla or white sugar
- 25 gr. white chocolate
- 25 gr. cocoa butter or regular butter
- 5 gr. vanilla
- In a saucepan, put the milk, rice, sugar, and vanilla over medium-low heat and cook, stirring occasionally, for about 25 minutes, until the rice is completely cooked.
- Then, turn off the heat, add the chocolate and cocoa butter, and stir with a spatula to integrate.
- Transfer the mixture to a container, cover with cling film in contact with the rice pudding, and refrigerate for a minimum of 4 hours, ideally overnight.
Biscuit dough
- 375 gr. all purpose flour
- 210 gr. butter
- 120 gr. white sugar
- 50 gr. egg (1)
- 15 gr. egg yolk (1)
- 5 gr. lemon zest (1/2)
- 3 gr. salt
- In the bowl of a stand mixer, put the flour, salt, white sugar, lemon zest, and cold butter cut into small cubes.
- Mix at medium-low speed just until all the ingredients are integrated and there are no butter bits left. It should have a crumbly texture, similar to crushed cookies.
- Then, add the egg and yolk and mix just until incorporated.
- Divide the dough into ten equal portions and refrigerate for at least 1 hour.
- After the time has elapsed, place each portion between two sheets of parchment paper and roll out with a rolling pin until you get disks about 4 mm thick.
- Fit the dough into 9 cm diameter brioche molds previously greased with butter.
- Bake for 20 minutes at 170º C.
- Let cool to room temperature and set aside.
Cinnamon almond cream
- 60 gr. ground almond
- 50 gr. butter
- 50 gr. egg (1)
- 40 gr. powdered sugar
- 20 gr. heavy cream (35% fat)
- 15 gr. all purpose flour
- 5 gr. powder cinnamon
- In a bowl, mix the room temperature butter, ground almond, flour, powdered sugar, and cinnamon powder until a uniform mixture is obtained.
- Then, add the egg and cream and mix until integrated.
- Set aside for later use.
Light toffee
- 180 gr. heavy cream (35% fat)
- 75 gr. butter
- 75 gr. vanilla or white sugar
- 25 gr. glucose
- 4 gr. vanilla
- 3 gr. salt
- In a saucepan, heat the cream and glucose over medium heat until it boils and set aside.
- Then, in a pan or saucepan, heat the sugar over medium heat until it turns amber caramel.
- Add the cream little by little, integrating it into the caramel with a whisk.
- Next, cook for about 5 minutes and then add the butter, vanilla, and salt. Stir until integrated and turn off the heat.
- Transfer the toffee to a bowl or cup and let it cool to room temperature for a minimum of 6 hours.
White chocolate ganache
- 500 gr. heavy cream (35% fat)
- 100 gr. white chocolate
- 3 gr. vanilla
- 3 gr. gelatine
- Start by hydrating the gelatin in cold water for at least 10 minutes.
- Meanwhile, put 100 gr of cream and vanilla in a saucepan over medium heat until it boils.
- Remove from heat and add the hydrated gelatin.
- Then, pour the cream over the white chocolate that we have previously melted and integrate it.
- Next, add the rest of the cold cream and emulsify the mixture with a hand whisk.
- Finally, cover with cling film in contact and refrigerate until ready to use, a minimum of 4 hours.
Assembly
- 50 gr. cocoa butter (optional)
- 5 gr. powder cinnamon
- Begin by piping a 1 cm layer of cinnamon cream on the base of the tartlets. Bake at 160º C for 15 minutes and let cool.
- Then, gently brush the inner face of the tartlets with melted cocoa butter and let it crystallize completely. This is optional.
- Applying a thin layer of cocoa butter on the biscuit helps waterproof it, allowing the biscuit to stay crispy for longer even when in contact with cream or rice pudding.
- Afterward, add the rice pudding leaving 1 cm of space.
- Now, heat the toffee to about 30º C to make it easier to spread and pour a thin layer over the rice pudding. Let it cool.
- Remove the white chocolate ganache from the refrigerator, whip it to firm peaks, and transfer it to a piping bag with a flat nozzle of 1 cm in diameter.
- Pipe some sticks resembling flowers on the top of the tartlets, starting from the outside and ending in the center.
- Finally, sprinkle a little cinnamon powder over the ganache.
- Store in the refrigerator until ready to serve and let it sit at room temperature for about 30 minutes before serving.

Rice pudding

1200 gr. whole milk
180 gr. Bomba rice
100 gr. vanilla or white sugar
25 gr. white chocolate
25 gr. cocoa butter or regular butter
5 gr. vanilla

Biscuit dough

375 gr. all purpose flour
210 gr. butter
120 gr. white sugar
50 gr. egg (1)
15 gr. egg yolk (1)
5 gr. lemon zest (1/2)
3 gr. salt

Cinnamon almond cream

60 gr. ground almond
50 gr. butter
50 gr. egg (1)
40 gr. powdered sugar
20 gr. heavy cream (35% fat)
15 gr. all purpose flour
5 gr. powder cinnamon

Light toffee

180 gr. heavy cream (35% fat)
75 gr. butter
75 gr. vanilla or white sugar
25 gr. glucose
4 gr. vanilla
3 gr. salt

White chocolate ganache

500 gr. heavy cream (35% fat)
100 gr. white chocolate
3 gr. vanilla
3 gr. gelatine

Assembly

50 gr. cocoa butter (optional)
5 gr. powder cinnamon

Rice pudding tartlets

Rice pudding

Biscuit dough

Cinnamon almond cream

Light toffee

White chocolate ganache

Assembly

Rice pudding

1200 gr. whole milk
180 gr. Bomba rice
100 gr. vanilla or white sugar
25 gr. white chocolate
25 gr. cocoa butter or regular butter
5 gr. vanilla

Biscuit dough

375 gr. all purpose flour
210 gr. butter
120 gr. white sugar
50 gr. egg (1)
15 gr. egg yolk (1)
5 gr. lemon zest (1/2)
3 gr. salt

Cinnamon almond cream

60 gr. ground almond
50 gr. butter
50 gr. egg (1)
40 gr. powdered sugar
20 gr. heavy cream (35% fat)
15 gr. all purpose flour
5 gr. powder cinnamon

Light toffee

180 gr. heavy cream (35% fat)
75 gr. butter
75 gr. vanilla or white sugar
25 gr. glucose
4 gr. vanilla
3 gr. salt

White chocolate ganache

500 gr. heavy cream (35% fat)
100 gr. white chocolate
3 gr. vanilla
3 gr. gelatine

Assembly

50 gr. cocoa butter (optional)
5 gr. powder cinnamon

Eszterházy torte

Carrot cake

Pecan tart

Chocolate ganache

Toffee

Rice pudding tartlets

Rice pudding

Biscuit dough

Cinnamon almond cream

Light toffee

White chocolate ganache

Assembly

Rice pudding 1200 gr. whole milk 180 gr. Bomba rice 100 gr. vanilla or white sugar 25 gr. white chocolate 25 gr. cocoa butter or regular butter 5 gr. vanilla

Biscuit dough 375 gr. all purpose flour 210 gr. butter 120 gr. white sugar 50 gr. egg (1) 15 gr. egg yolk (1) 5 gr. lemon zest (1/2) 3 gr. salt

Cinnamon almond cream 60 gr. ground almond 50 gr. butter 50 gr. egg (1) 40 gr. powdered sugar 20 gr. heavy cream (35% fat) 15 gr. all purpose flour 5 gr. powder cinnamon

Light toffee 180 gr. heavy cream (35% fat) 75 gr. butter 75 gr. vanilla or white sugar 25 gr. glucose 4 gr. vanilla 3 gr. salt

White chocolate ganache 500 gr. heavy cream (35% fat) 100 gr. white chocolate 3 gr. vanilla 3 gr. gelatine

Assembly 50 gr. cocoa butter (optional) 5 gr. powder cinnamon

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Eszterházy torte

Carrot cake

Pecan tart

Rice pudding

1200 gr. whole milk
180 gr. Bomba rice
100 gr. vanilla or white sugar
25 gr. white chocolate
25 gr. cocoa butter or regular butter
5 gr. vanilla

Biscuit dough

375 gr. all purpose flour
210 gr. butter
120 gr. white sugar
50 gr. egg (1)
15 gr. egg yolk (1)
5 gr. lemon zest (1/2)
3 gr. salt

Cinnamon almond cream

60 gr. ground almond
50 gr. butter
50 gr. egg (1)
40 gr. powdered sugar
20 gr. heavy cream (35% fat)
15 gr. all purpose flour
5 gr. powder cinnamon

Light toffee

180 gr. heavy cream (35% fat)
75 gr. butter
75 gr. vanilla or white sugar
25 gr. glucose
4 gr. vanilla
3 gr. salt

White chocolate ganache

500 gr. heavy cream (35% fat)
100 gr. white chocolate
3 gr. vanilla
3 gr. gelatine

Assembly

50 gr. cocoa butter (optional)
5 gr. powder cinnamon