1. defrost the dough according to the package instructions. Prepare three tartlet molds (O 14 cm). Roll out puff pastry, cut out three discs (O 19 cm). Also cut out 3 discs (O 19 cm) from parchment paper, score all around with scissors about 2.5 cm deep. Preheat oven to 180 degrees.
2. line the paper with the dough slices and place them in the ramekins. Press dough smoothly all around and pull slightly over the edge. Prick the dough base with a fork at short intervals and bake in the oven (middle shelf / wire rack) for about 20 minutes until golden brown, cool in the pan.
For the cream, mix 3 tbsp of the cold milk with pudding powder until smooth. Bring remaining milk to boil with granulated sugar and orange zest. Pour in pudding mixture and gently roll for 1 minute. Pour amount into a large enough bowl. Stir in chestnut rice; cool mixture. Whip cream and fold in.
4. fill the cream into the pastry bowls and cool the tartlets for 1-2 hours. Garnish with Amarena cherries.
Preparation about 60 min
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