Sweet rice cakes

• 300 g of flour
• 150 g of butter
• 1 egg
• 2 egg yolks
• 85 g of icing sugar
• the grated zest of 1/2 orange
• a pinch of salt

INGREDIENTS (for the filling)

• 150 g of Testa Carnaroli Reserve Rice
• 600 g of whole milk
• 100 g of granulated sugar
• 1 vanilla pod (the seeds)
• a pinch of salt
• 1/2 orange grated zest
• 1/2 lemon grated zest
• a small knob of butter

INGREDIENTS (for the custard)

• 80 g of icing sugar
• 35 g of flour
• 1 egg + 1 yolk
• 350 g of milk
• the scraped vanilla pod
• 1/2 orange grated zest
• 1/2 lemon grated zest

• Prepare the pastry: mix all the ingredients quickly and wrap the pastry in cling film. Leave to rest in the refrigerator for at least an hour.
• Prepare the rice: heat the milk in a saucepan with the sugar and all the other ingredients. Add the rice and cook for the necessary time, stirring occasionally. Turn off the heat and stir in the butter and let cool (it will absorb all the liquid).
• Prepare the pastry cream: mix the powdered sugar with the flour, egg and yolk. Bring the milk to the boil with the scraped vanilla pod and the citrus peels.
• Remove the pod and pour the milk little by little onto the beaten eggs, stirring with a whisk. Put the cream back on the heat for a couple of minutes until it thickens. Turn off and let it cool. You can prepare it the day before and store it in the refrigerator with cling film in contact.
• If you are making mini muffins: roll out the shortcrust pastry and cut it out with a pastry cutter to make discs suitable for the muffin tin (mine is for mini muffins).
• If you are making a cake: line the chosen mould with the shortcrust pastry after having greased and floured it.
• Mix the cooled custard with the cold rice.
• Fill the piping bag with the filling and fill the tarts. Or distribute it in the cake shell.
• Bake at 170° for about 20/25 minutes for the cupcakes and about 30 minutes for the cake. Adjust according to your oven.
• Remove them from the oven, let them cool and sprinkle them with icing sugar.
• I recommend consuming them as soon as they are prepared, fragrant and fragrant.
• Instead, you can prepare the shortcrust pastry, cook the rice and custard the day before and then assemble and cook the dessert at the last minute.