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1
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar.
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2
Add the butter and mix until coarse and sandy.
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3
In a small bowl, whisk the egg yolks and cream together.
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4
Add to the flour mixture and mix at low speed just until combined.
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5
Turn out onto a work surface and form into a ball.
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6
Wrap in plastic wrap and refrigerate until ready to use.
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7
Preheat oven to 375 degrees F.
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8
Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast.
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9
With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough.
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10
Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill.
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11
Bake the tart shells blind by lining them with plastic wrap (that's right!)
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12
and fill with raw rice then gather the plastic wrap up to contain the rice.
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13
Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them.
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14
Meanwhile, make the filling.
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15
Let crusts cool slightly.
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16
To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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17
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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18
Set aside to infuse 10 to 15 minutes.
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19
In a large mixing bowl, whisk the eggs and sugar together.
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20
Whisking constantly, gradually add the hot cream mixture.
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21
Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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22
Add the rice and raisins and toss well.
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23
Spoon filling into baked tart shells.
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24
Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set.
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25
Let cool then sprinkle with confectioners' sugar.
