Bistro Moderne, Houston
2 ounces (1⁄2 cup) powdered sugar
4 ounces (8 tablespoons or 1⁄2 cup) butter
6 ounces (1 cup) flour
1 egg yolk
Combine sugar, butter, and flour in mixer. (Note: If using a hand-held mixer, it helps to cut the butter into the flour-and-sugar mixture with a fork or pastry cutter a bit first; makes for less of a mess.) Mix until the texture is sandy. Add egg yolk. Refrigerate for 1 hour.
2 ounces (1⁄4 cup) rice 10 ounces (1 1⁄4 cups) milk
1 vanilla bean
7 ounces (7⁄8 cup) condensed milk
2 egg whites
2 egg yolks
1 pint whole raspberries
1 pint yogurt sorbet
Combine rice, milk, and vanilla bean. Boil until rice is cooked, stirring constantly. Add condensed milk and mix thoroughly and set aside. Whip egg whites to soft peaks. Add yolks to rice mixture in several batches and combine. Fold egg whites into rice mixture in batches.
Preheat oven to 350 degrees. To assemble tarts, divide dough in half and roll out each half to 1⁄8 inch thick. Cut dough 1⁄2 inch wider than a four-inch tart mold. Spray mold with oil, then place dough in mold and shape to the mold. Put parchment paper inside dough and fill with uncooked beans. Blind-bake for 15 minutes at 350 degrees. Cool and remove beans. Place raspberries around outer edge of cooled tart shells. Fill with rice pudding until it covers the raspberries. Bake at 325 degrees for 15 minutes. Serve warm with a scoop of sorbet. Makes 2 four-inch tarts. Serves 8.
