Sweet rice tartlets with stuffing

1. Stage

Place the flour and the softened butter cut into pieces on the work table. Knead with your hands to form a crumbly mass. Add the sugar, egg, egg yolks, vanilla and a pinch of salt.

2. Stage

Quickly knead the dough, form a ball, wrap in cellophane wrap and place in the refrigerator for 30 minutes.

3. Stage

Prepare the filling for tartlets: poured raisins in a bowl and pour warm water.

4. Stage

Boil 1 liter of lightly salted water, add the rice and cook for 6 minutes. Rinse the rice under running water and put it back into the pot. Pour in the cold milk, bring to the boil and simmer, stirring, for about 12 minutes over a medium heat until the milk is absorbed into the rice.

5. Stage

Transfer the rice to another bowl and leave to cool. In the cooled rice add sugar, egg yolks, cream and mix thoroughly.

6. Stage

Drain the water from the raisins. Lightly dry the raisins and pour them together with the candied fruit into the rice mixture. Add vanilla and cherry liqueur and mix well.

7. Stage

Drain the water from the raisins. Lightly dry the raisins and pour them together with the candied fruits into the rice mixture. Add the vanilla and cherry liqueur and mix well.

8. Stage

And fill the molds with the rice mixture. Bake the tartlets in a heated oven at 190-200 C for about 20 minutes.

9. Stage

Take out of the oven, put on a plate and sprinkle with powdered sugar. Serve the tartlets cold or slightly warm. Bon appetit!