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1
Preheat oven to 400F.
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2
Place six 4-inch tart rings on a parchment-lined baking sheet.
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3
On a lightly floured surface, roll out dough 1/8 inch thick.
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4
Cut out six 6-inch rounds, and press dough into tart rings.
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5
Trim excess dough flush with rims.
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6
Pierce bottoms of shells all over with a fork.
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7
Refrigerate or freeze until firm, about 30 minutes.
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8
Line rings with parchment, and fill with pie weights or dried beans.
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9
Bake until edges begin to brown, about 20 minutes.
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10
Remove parchment and weights; continue baking until golden brown all over, about 10 minutes more.
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11
Transfer to a wire rack to cool completely.
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12
Finely grate zest of 1 blood orange.
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13
Cut ends off all 4 oranges, and remove peel and pith with a paring knife, following curve of fruit.
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14
Working over a bowl to catch juices, slice between membranes to remove segments, being careful to leave them whole.
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15
Transfer to a bowl.
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16
Squeeze membranes to extract as much juice as possible; reserve 1/4 cup juice.
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17
In a medium saucepan, bring rice, milk, zest, vanilla bean and seeds, salt, and sugar to a gentle simmer.
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18
Cook, stirring occasionally, until rice is tender and most of the liquid has been absorbed, 30 to 35 minutes.
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19
Remove from heat, and discard vanilla bean.
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20
In a large bowl, whisk together cream, egg yolks, and reserved 1/4 cup orange juice.
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21
Gradually whisk in rice mixture, and return to saucepan.
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22
Place pan over medium-low heat; cook, stirring constantly, until mixture boils and thickens, about 10 minutes.
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23
Remove from heat, and let stand 5 minutes.
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24
Pour filling into baked tart shells.
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25
Arrange orange segments in a floral pattern over rice pudding, and drizzle with juice from bowl.
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26
Serve warm, at room temperature, or chilled.
