Lightly grease the bottom of a 10 x 1 ½ inch tart tin with a removeable bottom. Line the bottom with a round of parchment paper. Set aside.

Pour the warm milk into the bowl of a stand mixer. Whisk in the Redpath Granulated Sugar and instant yeast. Let stand until foamy; about 5 minutes.

Once foamy, whisk in the butter and beaten egg yolk. Sift in the flour. With the hook attachment, knead dough on medium speed until dough is no longer sticky; about 3 minutes. Place into a lightly greased bowl, cover loosely with plastic wrap. Place bowl into a warm, draft-free location. Let dough double in size; about 1 hour.

Punch dough down. On a lightly floured work surface, roll dough into a 15 inch round. Drape and press dough into the prepared tart tin. With a rolling pin, or the palm of your hand, trim off excess dough. Dock the bottom of the tart dough with a fork. Cover tin loosely with a piece of plastic wrap to rise again; about 20 minutes.

Rinse rice under water until water runs clear. Bring water and salt to a boil in a medium heavy-bottomed pot. Slowly stir the rinsed rice into the boiling water. Reduce temperature to low, cover, and simmer until rice is cooked through.

Transfer rice to a bowl.

Rinse pot out. In the same pot, combine the milk, heavy cream, the Redpath Granulated Sugar, strips of lemon zest, cinnamon stick, and the seeds and pod of half of a vanilla bean.

Bring to a simmer. Turn off heat and cover with a lid to allow flavours to infuse the milk mixture; 15 minutes.

After infusing for the allotted time, remove the lemon zest, cinnamon stick, and vanilla pod. Bring milk back to a simmer.

In a small bowl, whisk together the eggs, the Redpath Golden Yellow Sugar, and the cornstarch until well blended.

Measure out 3/4 cup (180 ml) of the milk mixture and temper the eggs by slowly pouring the hot milk into the eggs while continuously whisking. Cover and set aside until needed.

Stir in the cooked rice into the pot with the remaining milk mixture. Increase temperature to medium and cook for 15 minutes or until creamy and thick. Remove pot from heat. Whisk 1/2 cup (120 ml) of  the hot rice into the reserved egg mixture, then add in the remainder of the rice while continuously stirring to prevent eggs from cooking. 

Transfer rice pudding back into the pot and heat, stirring, over medium heat; 3 minutes. Transfer rice pudding into a wide dish. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Set aside to cool.

Preheat oven to 350℉ (175℃).

In a small bowl, whisk together the egg and water until well combined.

Once crust has slightly proofed, place tart tin onto a baking sheet and spoon and smooth the rice pudding into the crust.  

Lightly brush the top and crust of the tart with the egg wash.

Place the baking sheet into the preheated oven. Bake for 35 to 40 minutes or until the crust is  golden brown in colour. Remove from oven and allow to cool completely on a wire rack. Once cool, place into the fridge to set.

Dust lightly with Redpath Icing Sugar before serving.