Best 6 Rice Pudding Tarts With Blood Oranges Recipes

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Rice pudding tarts with blood oranges, a delightful convergence of classic comfort and vibrant citrus, offer a tantalizing treat that delights the senses. This exquisitely crafted dessert seamlessly blends the comforting warmth of rice pudding with the vibrant, tangy sweetness of blood oranges, creating a captivating culinary experience. With a crisp, buttery crust and a velvety smooth filling, these tarts are perfect for any occasion, whether it's an intimate gathering or a grand celebration. The contrasting colors of the ruby-red blood oranges and the creamy white rice pudding create a visually stunning presentation, while the burst of citrus flavor perfectly complements the rich, creamy texture of the filling.

Let's cook with our recipes!

PATE SUCREE FOR RICE PUDDING TARTS WITH BLOOD ORANGES



Pate Sucree for Rice Pudding Tarts with Blood Oranges image

Use this recipe to make our Rice Pudding Tarts with Blood Oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 4-inch round tart shells

Number Of Ingredients 5

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1/4 cup ice water

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.

RICE PUDDING TARTS WITH BLOOD ORANGES



Rice Pudding Tarts with Blood Oranges image

These tarts, which are flavored with vanilla bean and blood-orange juice and are baked in a pate sucree crust, complement afternoon tea or make a delicious final course for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 4-inch tarts

Number Of Ingredients 10

All-purpose flour, for work surface
Pate Sucree for Rice Pudding Tarts with Blood Oranges
4 blood oranges
1 cup Arborio rice
4 cups milk
1/2 vanilla bean, split lengthwise and scraped
Pinch of salt
1/2 cup sugar
1 cup heavy cream
2 large egg yolks

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.

MINI BLOOD ORANGE TARTS



Mini Blood Orange Tarts image

Mini blood orange tarts make fun individual desserts for dinner. Use any leftover blood orange curd to flavor plain Greek yogurt.

Provided by Diana71

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

1 pound blood oranges
¼ cup lemon juice, or as needed
3 eggs, whisked
1 cup white sugar
1 dash salt
½ cup butter, cubed
1 sheet frozen puff pastry, thawed in the refrigerator
¼ cup orange marmalade, warmed
1 blood orange, thinly sliced

Steps:

  • Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
  • Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
  • Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
  • Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
  • Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
  • Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
  • Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 73.5 g, Cholesterol 122.5 mg, Fat 33 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 14.3 g, Sodium 311.9 mg, Sugar 42 g

BLOOD ORANGE TART



Blood Orange Tart image

This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.

Provided by Kim

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 4h50m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅓ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
⅔ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 cup blood orange juice
3 eggs, lightly beaten
1 egg yolk, lightly beaten
2 tablespoons blood orange zest
2 tablespoons unsalted butter, cut into 1/2-inch pieces
1 blood orange, thinly sliced

Steps:

  • Lightly grease a 9-inch tart pan with a removable bottom.
  • Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
  • Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
  • Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
  • Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
  • Chill tart for about 3 hours. Top with blood orange slices before serving.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g

ORANGE RICE PUDDING



Orange Rice Pudding image

This comes from 1000 Great Recipes. Posting for ZWT3. "In Spain, Greece, Italy and Morocco rice puddings are a favorite dish, especially when sweetened with honey."

Provided by dicentra

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup short-grain rice
2 1/2 cups milk
2 -3 tablespoons honey (to taste)
1/2 small orange, zest of
2/3 cup cream
1 tablespoon chopped pistachios

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 RICE PUDDING



Orange Rice Pudding image

Provided by Daniel Young

Categories     Milk/Cream     Citrus     Dairy     Rice     Dessert     Quick & Easy     Orange     Jam or Jelly     Simmer     Boil     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup short-grain rice
Salt
4 oranges
2 cups whole milk
3 tablespoons sugar
2 tablespoons orange marmalade

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.

Tips:

  • Use fresh, ripe fruit: Blood oranges add a unique flavor to these tarts. Make sure to use oranges that are ripe and juicy.
  • Don't overcook the rice pudding: The rice pudding should be cooked until it is tender, but still has a slight bite to it. Overcooking will make the pudding mushy.
  • Let the tarts cool completely before serving: This will help the pudding to set and the tarts to hold their shape.
  • Serve with a dollop of whipped cream or ice cream: This will add a touch of sweetness and richness to the tarts.

Conclusion:

These Rice Pudding Tarts with Blood Oranges are a delicious and easy-to-make dessert. They are perfect for a special occasion or a simple weeknight treat. The blood oranges add a unique flavor to the tarts, and the rice pudding is creamy and decadent. These tarts are sure to be a hit with everyone who tries them.

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