Name: Rice Pudding Brûlée Tartlets
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: French-Inspired
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup cold unsalted butter, cubed; 1 egg yolk; 1–2 tbsp cold water; 3/4 cup Arborio rice; 2 cups whole milk; 1/2 cup heavy cream; 1/3 cup granulated sugar; 1/2 vanilla bean, split (or 1 tsp vanilla extract); Pinch of salt; 1/4 cup granulated sugar (for caramelizing tops)

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Rice Pudding Brûlée Tartlets are an exquisite reinvention of two classic desserts: rice pudding and crème brûlée. Featuring a velvety vanilla bean rice custard nestled in a crisp shortcrust tart shell and finished with a caramelized sugar crust, these tartlets deliver an elegant interplay of creamy, crunchy, and buttery textures. Perfect for dinner parties, afternoon teas, or anytime a sophisticated sweet is in order.

Why You’ll Love This Recipe

These tartlets elevate humble rice pudding into a luxurious dessert experience. The creamy Arborio rice filling is gently simmered with milk, cream, and vanilla until rich and luscious, then set in a golden, buttery tart shell. The brûléed sugar topping adds a dramatic finish—a satisfying crackle followed by smooth, delicate custard beneath. Each bite is perfectly balanced between warmth and indulgence, rustic comfort and refined elegance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tart Shells
all-purpose flour
powdered sugar
cold unsalted butter, cubed
egg yolk
cold water

Rice Pudding Filling
Arborio rice
whole milk
heavy cream
granulated sugar
vanilla bean (or vanilla extract)
salt

Brûlée Topping
granulated sugar (for caramelizing tops)

Directions

Make the Tart Shells:

Preheat the oven to 350°F (175°C).
In a food processor, pulse flour and powdered sugar.
Add cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough begins to come together. Add more water if needed.
Press the dough into tartlet molds or muffin tins. Prick the bottoms with a fork and chill for 15 minutes.
Bake for 15–18 minutes or until lightly golden. Let cool completely.

Prepare the Rice Pudding:

In a medium saucepan, bring milk, heavy cream, granulated sugar, vanilla bean (or extract), and a pinch of salt to a gentle simmer.
Stir in the Arborio rice. Reduce heat to low and cook uncovered for 25–30 minutes, stirring often, until thick and creamy.
Remove the vanilla pod if used. Allow to cool slightly.

Assemble Tartlets:

Spoon the slightly cooled rice pudding into the prepared tart shells.
Smooth the tops and refrigerate for at least 1 hour, or until fully set.

Brûlée the Tops:

Just before serving, sprinkle a thin, even layer of granulated sugar over each tartlet.
Use a kitchen torch to caramelize the sugar until golden and crisp.
Let cool for a few minutes to allow the sugar to harden into a crackly top.

Servings and timing

Servings: 6 tartlets
Prep Time: 30 minutes
Cooking Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours 15 minutes
Calories per serving: 280 kcal

Variations

Citrus Twist: Add lemon or orange zest to the rice pudding for a refreshing hint.
Spiced Option: Stir in a touch of cinnamon or cardamom during cooking for a warm, aromatic flavor.
Gluten-Free: Use a gluten-free tart shell recipe to make this dessert gluten-free.
Berry Garnish: Top each tartlet with fresh berries after brûléeing for a pop of color and acidity.
Chocolate Base: Spread a thin layer of melted dark chocolate in the tart shell before adding the rice filling.

storage/reheating

Assembled tartlets can be stored in the refrigerator for up to 2 days without the brûlée topping. Add and torch the sugar just before serving to maintain the crisp texture. Avoid freezing, as the custard and tart shells may lose their structure and texture upon thawing.

FAQs

Can I make these ahead of time?

Yes, the tart shells and rice pudding filling can be prepared in advance. Assemble and chill the tartlets up to a day ahead, then brûlée just before serving.

Do I need a kitchen torch?

A torch gives the best results for an even brûlée top. If you don’t have one, place the tartlets under a broiler briefly, watching very closely to avoid burning.

What kind of rice should I use?

Arborio rice is ideal due to its high starch content, which creates a creamy texture.

Can I use vanilla extract instead of vanilla bean?

Yes, 1 teaspoon of pure vanilla extract is a suitable substitute for half a vanilla bean.

Are these served warm or cold?

Serve chilled with the brûlée topping freshly caramelized for the best contrast of textures.

Can I make this in one large tart?

Yes, simply use a larger tart pan and adjust baking and chilling times accordingly.

How do I keep the tart shells crisp?

Ensure the tart shells are fully baked and cooled before adding the filling. Serve soon after adding the brûlée topping.

Can I substitute the cream?

You may use all whole milk, though the cream adds extra richness. For a lighter version, reduce the cream slightly.

Is this recipe gluten-free?

The filling is naturally gluten-free. Use gluten-free flour for the tart shell to make the entire dessert gluten-free.

What can I pair this with?

Serve with espresso, dessert wine, or a fresh fruit coulis for a balanced finish.

Conclusion

Rice Pudding Brûlée Tartlets are a brilliant reinvention of comforting classics—blending the creamy, nostalgic texture of rice pudding with the crisp sophistication of crème brûlée and the structure of a buttery tart shell. With each spoonful offering a contrast of textures and a depth of vanilla flavor, these tartlets are destined to become a new favorite for refined entertaining and indulgent moments alike.

Rice Pudding Brûlée Tartlets

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These Rice Pudding Brûlée Tartlets reinvent a classic comfort dessert with elegant flair—featuring creamy vanilla bean rice pudding tucked into crisp tart shells, crowned with a caramelized brûlée topping. Rich, textural, and beautifully indulgent, they’re perfect for elevated dinner parties or sweet afternoon treats.

Author: Asma
Prep Time: 30 minutes
Chill Time: 1 hour
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Yield: 6 tartlets
Category: Dessert, Tartlets
Method: Baking
Cuisine: French-Inspired, Comfort Food
Diet: Vegetarian

Instructions

1. Make the Tart Shells:

Preheat oven to 350°F (175°C).
In a food processor, pulse flour and powdered sugar. Add cubed butter and pulse until the mixture is crumbly.
Add egg yolk and just enough cold water until the dough comes together.
Press the dough evenly into tartlet pans or muffin tins. Prick bottoms with a fork and chill for 15 minutes.
Bake for 15–18 minutes, or until lightly golden. Cool completely.

2. Prepare the Rice Pudding:

In a saucepan, bring milk, cream, sugar, vanilla bean (or extract), and a pinch of salt to a gentle simmer.
Stir in Arborio rice and cook uncovered over low heat for 25–30 minutes, stirring often, until thick and creamy.
Remove vanilla pod if using. Let the pudding cool slightly before assembling.

3. Assemble the Tartlets:

Fill each cooled tart shell with a generous spoonful of rice pudding. Smooth the tops.
Chill in the fridge for at least 1 hour until fully set.

4. Brûlée the Tops:

Just before serving, sprinkle a thin, even layer of granulated sugar over each tartlet.
Use a kitchen torch to caramelize the sugar until golden and crisp.
Let stand for a minute to allow the sugar to harden into a crackly shell.

Notes

For extra depth, infuse the milk with a cinnamon stick or orange peel while simmering.
If you don’t have a torch, broil briefly under a very hot oven—but watch closely!
These tartlets are best served the day they’re brûléed for optimal texture.