Dough
1. Cube the cold Plugrá Butter and cream on a mixer fitted with a paddle attachment for 8 min or until light and fluffy.
2. Add the all purpose flour, cornmeal, sugar, and salt to the butter and mix until crumbly.
3. Add the ice water all at once and mix until the dough comes together.
4. Transfer the dough onto a well floured cookie sheet wrap and refrigerate for 2 hours.

Ricotta Filling
1. Combine the first 4 ingredients on a mixer fitted with a paddle attachment. Paddle until well combined.
2. Sift the flour and gradually combine into the cheese mixture. Then add the cooked rice, vanilla extract, and the fresh orange zest.
3. Refrigerate overnight in a covered container.

Soaked Raisins
1. Combine all of the ingredients together and let them soak overnight.
2. The next day simmer them.
3. Raisin mixture should be cool before spooning over each tart

Assembly
1. Preheat the oven to 380°F. Roll the dough out on a highly floured board to roughly 1/4 inch. Cut six 4-inch circles out of the rolled dough.
2. Egg wash the circles and distribute the ricotta filling evenly on all the rounds.
3. Start the folding process by bringing one edge ¾ of the way into the middle and crimping the fold. Repeat the fold egg washing after each one.
4. Bake for 8 minutes then lower the temperature of the oven to 330°F. and bake for 6 minutes more.
5. Before serving, spoon cooled soaked raisin mixture over the top of each tart.