Pudding tuscany risotto: delicious and creamy recipe!

INGREDIENTS
Rice cream:
500ml (2 cups) of milk
100g (1/2 cup) of sugar
A pinch of vanilla sugar
Lemon (zest)
140g (1/2 cup) of rice

Shortcrust pastry:
280g (2 cups) of all-purpose flour
140g (1/2 cup) of butter (cold)
90g (1/2 cup) of powdered sugar
Lemon (zest)
A pinch of salt
1 egg

Custard:
250ml (1 cup) of milk
Vanilla extract
2 egg yolks
60g (1/4 cup) of sugar
20g (1/4 cup) of cornstarch

Powdered sugar

METHOD
1. In a saucepan add the milk, sugar, vanilla sugar, lemon (zest), and rice, and cook until the rice are soft (about 20 minutes). Remove from the heat and let it cool.
2. In a bowl add the flour and butter and knead it with the fingers to dissolve the butter. Add the powdered sugar, lemon (zest), salt, and egg and mix with a spatula. When the dough starts to form knead it with your hands to obtain a compact dough. Wrap in cling film and transfer to the fridge for 1 hour.
3. In a saucepan add the milk and vanilla extract and bring to a boil. Remove from the heat.
4. In a bowl add the egg yolks and sugar and mix until the sugar dissolves. Add the cornstarch and mix until is combined. Add the milk heated milk and mix it all together. Pour into the saucepan and whisk until thickens. Remove from the heat and let it cool.
5. In a bowl of rice cream pour the custard and add the vanilla extract. Combine all well together.
6. Remove the shortcrust pastry from the fridge and transfer it to the working surface. Split it into half.
7. Roll out the dough to half a centimeter thick and make discs 9cm with the mold.
8. Transfer the discs to the muffin mold and press them well on all sides of the cup and prick it with the fork.
9. Fill each cup with the prepared cream. Transfer to the oven and bake at 180°C/360°F for 20 minutes.
10. Decorate them with powdered sugar and serve.
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