Rice Tarts on Orange Sauce

To prepare the oranges: Wash the oranges and peel off the thin layer of zest. Wrap the oranges in plastic wrap and set aside. Julienne the zest and place it in water to cover in a small saucepan. Bring to a boil, let cook for 1 minute, then remove from heat and drain. Add the water and sugar in the pan with the zest and bring to a boil over medium-high heat. Reduce the heat and cook until the zest has softened, 3 – 4 minutes. Let cool in the syrup.

To make the tarts: Bring the milk just to the boiling point over medium-high heat, then remove from the heat and add the sugar and cinnamon. Scrape the seeds from the vanilla bean halves with the point of a sharp knife; put the seeds and the pods in the milk. Put the milk back on the heat and bring back to a boil. Add the rice and cook over medium heat, stirring gently, until the rice is soft and has absorbed the liquid, 20 – 25 minutes. Sprinkle the gelatin over the cold water and let soak for at least 3 minutes. Remove the vanilla bean pods and cinnamon stick from the milk mixture and discard. Add the rice, pastry cream, orange zest, and gelatin, stirring gently to blend Let cool to room temperature, cover with plastic wrap, and chill.

Place six 3-inch molds on a baking sheet.Fold the whipped cream into the chilled rice mixture. Adjust to taste with orange juice. Spoon into the prepared molds and smooth the tops with a knife. Cover loosely with plastic wrap or waxed paper and chill in the refrigerator for at least 3 hours, or overnight.

To make the orange sauce: Unwrap the oranges and cut into segments, removing all skin. Put the orange juice in a small pan and bring to a boil. Reduce the heat to simmer and cook the juice until reduced by half. Stir in the sugar; when the sugar has dissolved, stir in the heavy cream and liqueur, if using. Add the orange wedges to the sauce and cook until just warmed.

To serve: About 30 minutes before serving, take the molds out of the refrigerator; the slight warming will help the tarts come out of the mold. Pool orange sauce in each plate. Run a sharp knife around the tops of the molds to loosen the tarts. Unmold the tarts and place one in the center of each plate. Garnish each with a circle of orange wedges and mint leaves. Drizzle more sauce on the orange wedges. Mix the ground pistachios and cinnamon and dust over the tarts.

Pastry Cream

Beat the egg yolks and sugar together in a medium bowl until thickened and light in color. Sift the flour and cornstarch into the yolk mixture and whisk to blend.

Bring the milk to a boil in a medium saucepan over medium-high heat. Take the pan off the heat. Pour a large spoonful of hot milk into the yolk mixture, whisking constantly. Whisk the remainder of the milk into the yolk mixture. Put the combined mixture back in the milk pan and cook over medium heat, whisking constantly, until it comes to a boil. Whisk briskly as it comes to a boil and thickens. Cook for 2 minutes, whisking constantly. Remove from heat and pour into a bowl. Stir in the vanilla. Press plastic wrap on the surface of the cream to prevent a skin from forming, or rub the butter over the surface. Refrigerate. Keeps 2 days in the refrigerator.