Name: Rice pudding tartlets
Yield: 10 tartlets

Ingredients

Yields

10 tartlets

Rice pudding

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

Biscuit dough

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

Cinnamon almond cream

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

Light toffee

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

White chocolate ganache

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

Assembly

50 g cocoa butter (optional)
5 g powder cinnamon

Directions

Prep. time

1h 30m

Rice pudding
- 1200 g whole milk
- 180 g Bomba rice
- 100 g vanilla or white sugar
- 25 g white chocolate
- 25 g cocoa butter or regular butter
- 5 g 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 g all purpose flour
- 210 g butter
- 120 g white sugar
- 50 g egg (1)
- 15 g egg yolk (1)
- 5 g lemon zest (1/2)
- 3 g 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 g ground almond
- 50 g butter
- 50 g egg (1)
- 40 g powdered sugar
- 20 g heavy cream (35% fat)
- 15 g all purpose flour
- 5 g 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 g heavy cream (35% fat)
- 75 g butter
- 75 g vanilla or white sugar
- 25 g glucose
- 4 g vanilla
- 3 g 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 g heavy cream (35% fat)
- 100 g white chocolate
- 3 g vanilla
- 3 g 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 g cocoa butter (optional)
- 5 g 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 g whole milk
180 g Bomba rice
100 g vanilla or white sugar
25 g white chocolate
25 g cocoa butter or regular butter
5 g vanilla

Biscuit dough

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

Cinnamon almond cream

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

Light toffee

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

White chocolate ganache

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

Assembly

50 g cocoa butter (optional)
5 g powder cinnamon

Rice pudding tartlets

Rice pudding

Biscuit dough

Cinnamon almond cream

Light toffee

White chocolate ganache

Assembly

Rice pudding

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

Biscuit dough

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

Cinnamon almond cream

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

Light toffee

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

White chocolate ganache

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

Assembly

50 g cocoa butter (optional)
5 g 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 g whole milk 180 g Bomba rice 100 g vanilla or white sugar 25 g white chocolate 25 g cocoa butter or regular butter 5 g vanilla

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

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

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

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

Assembly 50 g cocoa butter (optional) 5 g powder cinnamon

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Eszterházy torte

Carrot cake

Pecan tart

Rice pudding

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

Biscuit dough

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

Cinnamon almond cream

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

Light toffee

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

White chocolate ganache

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

Assembly

50 g cocoa butter (optional)
5 g powder cinnamon