Pate Sucree For Rice Pudding Tarts With Blood Oranges Food

RICE PUDDING TARTS WITH BLOOD ORANGES

Steps:

• Preheat oven to 400 degrees. Place six 4-inch tart rings on a baking sheet lined with a Silpat (a French nonstick baking mat) or parchment paper. Set aside.
• On a lightly floured surface, roll out pate sucree to 1/8 inch thick. Cut out six 6-inch circles of dough with a sharp paring knife, using an overturned 6-inch bowl as a guide if necessary. Press dough into tart rings; 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 20 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 1/4 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, vanilla bean and scrapings, salt, and sugar; cook at a gentle simmer over medium heat, 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 heavy cream, 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 for 5 minutes (keep in mind that rice pudding will continue to thicken even after cooking). Pour filling into baked tart shells. Arrange orange segments in a floral pattern over rice pudding, and serve.

PâTé SUCRéE: FRENCH SWEET PASTRY CRUST

Steps:

• Gather the ingredients.
• In a bowl, blend together the flour, sugar, and salt.
• Cut in the cold butter with a pastry cutter or fork until the mixture resembles a coarse meal with bits of butter no larger than peas. (Alternatively, you can process the mixture on pulse mode in a food processor .)
• Add the egg yolks and continue blending with the pastry cutter (or pulse in the processor) until the eggs are evenly incorporated and the mixture resembles a fine meal.
• Stir in the ice water with a fork, 1 tablespoon at a time, until the mixture is just moistened enough to gather and mold into a smooth ball. (Or, with the food processor running, add the water 1 tablespoon at a time just until the mixture forms a dough.)
• Divide the dough in half and flatten each portion into a smooth disc. Wrap with plastic and chill in the fridge for at least 2 hours, or overnight if you prefer.
• Remove the chilled dough from the fridge and allow to rest at room temperature for 15 to 30 minutes.
• Remove the plastic wrap and, on a lightly floured surface, roll out the dough to fit in the tart pan . Lift and turn the dough as you work, keeping the work surface dusted with flour to prevent sticking.
• Lay the dough in the tart pan and press it firmly against the sides and bottom without stretching it.
• Trim off any excess dough.
• Cover and chill the dough in the pan for at least 30 minutes before filling and baking.
• To pre-bake the empty tart shell, prick the dough all over with a fork. Cover lightly with foil and bake at 375 F / 190 C for 15 minutes.
• Remove the foil, and continue baking until barely colored for a partially baked shell or golden brown for a fully baked shell.
• Use in your favorite tart recipe and enjoy!

PATE SUCREE FOR RICE PUDDING TARTS WITH BLOOD ORANGES

Steps:

• Place flour and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add butter to flour mixture, and process until mixture resembles coarse meal, about 20 seconds. In a small bowl, lightly beat egg yolks and ice water until combined. Pour egg mixture through the feed tube in a slow, steady stream, with the machine running. Process just until dough holds together, no more than 30 seconds.
• Turn dough out onto a clean work surface. Divide into two equal pieces, and place each on a sheet of plastic wrap. Flatten into disks. Wrap, and refrigerate at least 1 hour or overnight.

PâTE SUCRéE (SWEET SHORTCRUST PASTRY)

Steps:

• Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
• Mix in the flour until the mixture comes together as a ball of dough.
• Tip the pastry out onto a floured work surface and knead briefly until smooth.
• Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

ORANGE RICE PUDDING

Steps:

• Mix the rice with the milk, honey and orange rind in a saucepan and bring to a boil.
• Reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 ¼ hours, stirring regularly.
• Remove the lid and continue cooking and stirring for 15-20 minutes until the rice is creamy.
• Pour in the cream and simmer for 5-8 minutes longer.
• Serve the rice sprinkled with chopped pistachios.

ORANGE-CINNAMON RICE PUDDING

Steps:

• Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
• Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
• Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
• Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

LEMON & BLUEBERRY RICE PUDDING TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface into a circle the thickness of a £1 coin. Line a deep 20cm tart tin with the pastry, leaving about 2cm hanging over the edge. Prick the base with a fork, then chill for 30 mins.
• To make the rice pudding, put the milk, cream, lemon zest and sugar into a pan. Bring to the boil, then pour in the rice and stir. Simmer, covered, over a low heat for 15 mins, then uncover and cook, stirring, for 25-30 mins until the rice is cooked but retains some bite. Remove from the heat and stir in half the lemon curd and mascarpone, then leave to cool slightly.
• Meanwhile, cover the pastry with a slightly scrunched sheet of baking parchment and fill with baking beans. Put on a baking sheet and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until golden. Leave to cool, then trim the edges with a serrated knife and set aside.
• Whisk the jam until smooth and spoon into the base of the pastry case, spreading it out. Stir the eggs into the rice pudding and tip into the case. Bake for 20 mins until just golden and set with a slight wobble. Leave to cool completely.
• Meanwhile, make the compote. Combine the blueberries, 1 tbsp water and the jam and microwave for 1-2 mins, stirring occasionally, until syrupy. The blueberries should be soft but still holding their shape.
• Remove the tart from the tin, put the rest of the curd in a piping bag and pipe over the top, then drizzle over most of the compote. Serve with any extra compote on the side.

APRICOT & ORANGE RICE PUDDING

Steps:

• Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
• Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.

ORANGE RICE PUDDING

Steps:

• 1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
• 2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
• 3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
• 4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
• 5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
• 6. To serve, surround each serving of rice pudding with orange sections.