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1
To make the crust: Pulse flour, sugar and zest in a food processor.
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2
Add butter and pulse until the mixture resembles coarse meal.
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3
Add water and vanilla and pulse to combine.
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4
Gather the dough into a ball.
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5
(Add a teaspoon or 2 of water if it seems dry.)
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6
Flatten the ball into a disk, wrap in plastic and refrigerate 1 hour or overnight.
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7
Preheat oven to 425 degrees.
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8
Unwrap the dough and place it between 2 new sheets of plastic.
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9
Roll the dough out to an 11-inch circle.
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10
Remove the top sheet of plastic and invert the dough over a 9-inch tart pan.
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11
Remove the second sheet of plastic and ease the dough into the bottom and up the sides of the pan.
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12
Trim the dough off the sides.
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13
Line the tart shell with foil and fill with dry beans or pie weights.
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14
Bake for 15 minutes.
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15
Remove the weights and foil and bake until golden, about 10 minutes more.
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16
Cool on a wire rack.
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17
To make the filling: Soak the raisins in boiling water to cover for 30 minutes.
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18
Drain and set aside.
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19
In a saucepan, combine 2 cups of the milk and the rice.
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20
Bring to a simmer, adjust the heat, cover and simmer until the rice is tender, about 15 minutes.
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21
Stir in remaining milk, raisins, cream, sugar, dates, zest and cinnamon.
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22
Raise heat to medium.
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23
Stirring occasionally, return mixture to a simmer and immediately remove from heat.
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24
Preheat the oven to 350 degrees.
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25
In a bowl, whisk together the yolks, rose water and vanilla.
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26
Gradually stir in 1/2cup of the warm rice, then stir the mixture back into the pan containing the rest of the rice.
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27
Spoon the filling into the tart shell and smooth the top.
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28
Bake until lightly browned, 25 to 30 minutes.
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29
Cool 10 minutes before serving warm with whipped cream.
