Tuscan rice pudding tartlets recipe
 These Italian tartlets contain the British favourite, rice pudding, in a delicate pastry case – they are perfect for a special occasion dessert. Equipment and preparation: You will need 8 x 10cm/4in tart cases. 125g/4½oz salted butter 100g/3½oz icing sugar, plus extra for dusting2 free-range egg yolks 250g/9oz ‘00’ flour, plus extra for dusting 125g/4½oz salted butter 100g/3½oz icing sugar, plus extra for dusting 2 free-range egg yolks 250g/9oz ‘00’ flour, plus extra for dusting 25g/1oz unsalted butter1 vanilla pod, split40ml/1½fl oz vin santo dessert wine100g/3½oz arborio rice 500ml/18fl oz whole milk 60g/2¼oz caster sugar few strips orange peel 2 free-range egg yolksdouble espresso or vin santo, to serve 25g/1oz unsalted butter 1 vanilla pod, split 40ml/1½fl oz vin santo dessert wine 100g/3½oz arborio rice 500ml/18fl oz whole milk 60g/2¼oz caster sugar few strips orange peel 2 free-range egg yolks double espresso or vin santo, to serve Method To make the pastry, blitz the butter, sugar and egg yolks together in a food processor. Add the flour and bring together into a dough. Wrap in cling film and refrigerate until cold.Preheat the oven to 210C/190C (Fan)/Gas 6½.Roll out the pastry and cut into twelve circle shapes, slightly larger than the tart tins. Place the pastry circles into the tin and prick each with a fork. Line the pastry shells with a scrunched up piece of baking paper and baking beans or rice. Blind bake for 10–15 minutes and set aside to cool slightly before removing the paper and the beans. Leave the oven on. To make the filling, melt the butter in a saucepan with the vanilla and the vin santo. Stir in the rice, then add in the milk, the sugar and the orange peel. Cook on a low-medium heat until the rice is tender and almost all of the milk has been absorbed. Remove from the heat and carefully take out the vanilla pod and the piece of orange peel. Quickly beat in the egg yolks. Spoon the mixture into the cooked tartlet shells. Bake for 10–15 minutes until the filling is set and coloured. Dust each tartlet with icing sugar and serve with a shot of double espresso or glass of vin santo. To make the pastry, blitz the butter, sugar and egg yolks together in a food processor. Add the flour and bring together into a dough. Wrap in cling film and refrigerate until cold. To make the pastry, blitz the butter, sugar and egg yolks together in a food processor. Add the flour and bring together into a dough. Wrap in cling film and refrigerate until cold. Preheat the oven to 210C/190C (Fan)/Gas 6½. Preheat the oven to 210C/190C (Fan)/Gas 6½. Roll out the pastry and cut into twelve circle shapes, slightly larger than the tart tins. Place the pastry circles into the tin and prick each with a fork. Line the pastry shells with a scrunched up piece of baking paper and baking beans or rice. Blind bake for 10–15 minutes and set aside to cool slightly before removing the paper and the beans. Leave the oven on. Roll out the pastry and cut into twelve circle shapes, slightly larger than the tart tins. Place the pastry circles into the tin and prick each with a fork. Line the pastry shells with a scrunched up piece of baking paper and baking beans or rice. Blind bake for 10–15 minutes and set aside to cool slightly before removing the paper and the beans. Leave the oven on. To make the filling, melt the butter in a saucepan with the vanilla and the vin santo. Stir in the rice, then add in the milk, the sugar and the orange peel. Cook on a low-medium heat until the rice is tender and almost all of the milk has been absorbed. Remove from the heat and carefully take out the vanilla pod and the piece of orange peel. Quickly beat in the egg yolks. Spoon the mixture into the cooked tartlet shells. Bake for 10–15 minutes until the filling is set and coloured. Dust each tartlet with icing sugar and serve with a shot of double espresso or glass of vin santo. To make the filling, melt the butter in a saucepan with the vanilla and the vin santo. Stir in the rice, then add in the milk, the sugar and the orange peel. Cook on a low-medium heat until the rice is tender and almost all of the milk has been absorbed. Remove from the heat and carefully take out the vanilla pod and the piece of orange peel. Quickly beat in the egg yolks. Spoon the mixture into the cooked tartlet shells. Bake for 10–15 minutes until the filling is set and coloured. Dust each tartlet with icing sugar and serve with a shot of double espresso or glass of vin santo.