Rice Cream & Almond Tartlets crispy and golden

1 Prepare the shortcrust pastry:
In a bowl put flour, cornstarch, powdered sugar and mix everything together.
Add the soft butter and knead well, add a little water at a time, you need to obtain a nice ball of non-sticky dough.
2/ Refrigerate for 30 minutes, meanwhile prepare the rice.
Put 1.1 qt (1 liter) of water in a saucepan with 3.5 oz (100 g) sugar, bring to a boil, add the rice and cook at a gentle boil. Cooked this way it prevents the milk from burning.
3/ At the same time prepare the cream, put 0.8 cup (200 ml) milk to boil with the vanilla bean split in two, seeds removed and placed in the milk, stop the heat and let infuse for 15 minutes.
4/ Then remove the bean and return to heat. Once the milk rises add the cornstarch diluted in the remaining 1.7 fl oz (50 ml) milk. Once small bubbles form, cook for 2 minutes, then off heat add the sugar more or less to taste.
5/ Once the rice is cooked, drain it and add it to the cream and set aside.
Preheat oven to 390°F (200°C).
6/ Roll out the dough to 3 mm thickness and with a cookie cutter cut circles the size of your molds.
Prick the bottom with a fork and place the rice cream on top and arrange the sliced almonds.
7/ Bake for 35 minutes and reduce temperature to 355°F (180°C).
The tartlets should be colored with the almonds.
Remove from oven and place on a pastry rack.