Preparation of ten rice cakes:
Spread ramekins with shortcrust pastry rolled out three millimeters and put dry peas in them for “blind baking” Boil milk and salt. Add the rice pudding and let it swell for 20 minutes, then cool.
Beat sugar, butter, lemon zest and egg yolks until creamy, stir into cooled rice pudding.
Whip egg whites to firm peaks and gently mix with almond slivers.
Brush the baked ramekins (or a large cake pan) with apricot jam, cover with tangerines, apricots, then pour in the mixture.
Bake at 180 degrees for about 20 minutes. After cooling, dust with powdered sugar.