For the Dough:
- To a mixing bowl add the flour, salt, baking powder, and orange zest. Whisk to combine. Once the dry ingredients are combined, cut in the cold butter using your fingers or a pastry cutter until the mixture resembles course corn meal.
- In another bowl combine the yolks, icing sugar, orange flower water and heavy cream. Whisk to combine and add to the dry ingredients. Mix to combine with your hands and gently transfer to a clean work surface. Knead until the dough just comes together. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. The dough will last for up to 3 days.
For the filling:
- Preheat the oven to 300 degrees.
- Add the cream, vanilla bean and sugar to a sauce pan over medium heat and simmer for 3-4 minutes, allowing the vanilla to infuse the cream. In a separate bowl, beat the eggs and slowly add a ladle of cream, whisking the whole time to temper the eggs. Whisk in the remaining cream.
- Remove the dough from the refrigerator and roll the dough about 1/4 of an inch on a lightly floured surface. Transfer to a 9in round or 9in x3in rectangle tart pan with removable bottom, press the dough into the pan making sure it is pressed evenly into all the corners of the pan.
- Add the cooked rice on top of the dough, making sure it is even. Carefully pour the custard mixture over the rice, tapping the pan slightly on the counter to remove air bubbles and evenly distribute the mixture.
- Place the tart into the pre-heated oven and bake for 33 minutes.Remove from the oven and let cool on a rack for at least 2 hours. (The tart should still have a bit of giggle in the center which will go away as it cools)
- When ready to serve, sprinkle the remaining 2 tablespoons of icing sugar on top of the tart. Using a blow torch melt and caramelize the sugar. (The tart can be refrigerated for 24 hours before serving.)