Place 300 ml of water in a pot and add the rice. Boil over medium heat until all water is absorbed and vaporized. If the rice needs more cooking, add some hot water and then remove from heat.
Pour the cream and the sugar, dissolve the corn flour in half a cup of cold water and add it into the pot. Mix well and cook over medium heat, stirring continuously. Once the mixture thickens and takes a creamy texture, add the lemon and the orange zest, stir and remove from heat. Allow the rice cream to cool down.
Put the flour in a bowl and mix it with the cocoa, salt and sugar.
Let the butter melt along with the water, over low heat and add the flour.
Knead the mixture very well with your hands to form a soft dough. Shape the dough into a ball, wrap it with a plastic food wrap and put it in the refrigerator for an hour.
Brush 6 tart ramekins with a little bit of butter. Split the dough into six parts and then spread it onto the ramekins. Bake the empty tarts in the oven at 180 º C for 20 minutes. Afterwards allow them to cook.
Fill them with the cream you have already prepared and place them n the refrigerator for 2-3 hours to freeze.
Melt the sugar along with the water in a nonstick pan and as it just starts browning, remove it from heat. Garnish the tarts with caramel and serve them cold. You may sprinkle with 1-2 tablespoons powdered sugar if you want.
When following a balanced diet we may not forget two very important parameters; the extent and the frequency of consumption. Thus, as far as children are concerned, there is no need to deprive them of sweets. As long as they follow a balanced diet they may consume sweets 2 to 3 times a week in a reasonable proportion, according to each one’s age and always provided that they have already consumed all those necessary foods and meals for their nutritional health. So, sweets can represent the fun factor in children’s but in no way should they “dominate” their diet.