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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.

Ingredients

Tart Shells:

  • 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

Rice Pudding Filling:

  • 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

Brûlée Topping:

  • 1/4 cup granulated sugar (for caramelizing tops)

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.

Find it online: https://yumfoodusa.com/rice-pudding-brulee-tartlets/