CookEat Recipe
Tartlets, Valencienne
Golden pastry tartlets filled with creamy saffron rice, candied cherries and angelica, lightly dusted with sugar and served warm.
Method
Steps
Step 1
Have a chilled portion of finished raw folded butter pie paste ready for six small scalloped tartlet moulds. Choose moulds that can hold all the rice filling when divided equally, without overflowing. Keep the pastry, egg yolk and cream refrigerated until needed. Heat a conventional oven to 200°C and lightly butter the moulds.
Step 2
Roll out the required pastry and cut six equal round pieces. Line the moulds, pressing the bases and sides gently without pressing the edges. Line with baking parchment suitable for 200°C and fill with dried beans as baking weights. Bake for about fifteen minutes, until firm. Remove all the beans and parchment, then finish the empty cases as needed until their bases and sides are dry, golden and fully cooked. Keep the beans out of the finished food and reduce the oven to 170°C.
Step 3
Finely crush the dry Spanish saffron threads before measuring half a saltspoon. Put the four ounces of raw short-grain rice in a saucepan with all four ounces of sugar, the pint of milk, one teaspoon of vanilla extract and the measured saffron. Mix, bring to a gentle boil and cook for about forty-five minutes as a guide, stirring the bottom with a wooden spoon to prevent sticking or burning, until the rice is tender and the mixture is creamy. Do not drain.
Step 4
Cut each of the six candied cherries into quarters. Cut the two ounces of drained candied angelica into small squares.
Step 5
Remove the rice from the heat. Add all the quartered cherries and angelica, the one egg yolk and the half gill of thick unwhipped cream. Stir briskly for two minutes.
Step 6
Divide all the actual rice mixture evenly between the six fully baked cases. Sprinkle a little icing sugar over the tops.
Step 7
Bake at 170°C for about five minutes as a guide, until the filling is hot through and the centre of each tartlet reaches at least 74°C. Continue as needed to reach that temperature while keeping the pastry golden.
Step 8
Remove from the oven, carefully lift the tartlets from their moulds onto a serving dish and serve warm.
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