In a mixing bowl, whisk the flour, 80 g sugar, and a pinch of salt. Add the cold cubed butter and rub in with your fingertips until the mixture looks like coarse crumbs.

Add the egg, egg yolk, and lemon zest. Mix until the dough just comes together, then turn onto the counter and shape into a disk. Wrap and chill for 30 minutes.

Bring the milk to a gentle simmer in a 2-quart / 1.9 L saucepan with the vanilla bean and orange zest. Stir in the rice, reduce heat to low, and cook uncovered for 18 to 20 minutes, stirring occasionally, until the rice is tender and the mixture looks like loose porridge, not dry.

Remove the vanilla bean pod. Stir in the 60 g sugar and let the mixture cool for 10 minutes off the heat.

Beat the 2 eggs in a separate bowl, then stir them into the cooled rice mixture along with the rum and drained raisins.

Heat the oven to 180C / 350F. Butter the 8 tartlet tins.

Roll the chilled dough on a floured surface to 3 mm thickness. Cut rounds to fit the tins, press gently into place, and trim excess pastry flush with the rim.

Divide the rice filling evenly among the tartlet shells, about 65 g each, filling to just below the rim.

Bake for 25 to 30 minutes, until the pastry edges are golden and the filling is set with only a slight jiggle in the center.

Cool the tartlets in the tins for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.