Italian Rice Tarts – Tortine di Riso Pasquali

Directions

1. In a saucepan combine all the rice mixture ingredients; bring to a boil, lower heat to simmer and cook until rice is tender and all the milk has been absorbed. Transfer to a large bowl and set aside. Rinse out pot and return to stove top.
2. For the vanilla cream pudding: Add all the pudding ingredients except the lemon zest to the saucepan and cook over medium heat until the mixture thickens into a pudding; remove and add to bowl with the rice. Stir in the zest and set aside or make the day before, cover and refrigerate.
3. For the Pastry Dough: In a food processor pulse the flour, confectioners’ sugar and salt together. Add the butter and pulse until mixture looks like raw oatmeal. With motor running, add the egg and pulse until a ball of dough begins to form around the blade; if dough seems too dry, add a little water. Gather up dough, wrap and refrigerate for at least an hour or overnight.
4. When ready to form and bake; lightly butter a 12-cup cupcake pan and set aside.
5. Roll the dough on a lightly floured surface to a little less than 1/4 inch thick. Use a 4-inch round cutter to cut circle and fit each one into the cupcake pan. Fill each one with some of the rice mixture. Re-roll scrapes and continue making more.
6. Bake in a preheated 375F oven for 35-40 minutes or until golden brown. Remove and all to cool 20 minutes before removing from the pan. Dust with confectioners’ sugar when at room temperature.