Prepare the shortbread dough. Mix the flour, salt, powdered sugar. Add cold butter, diced. Quickly, with your fingertips, RUB the butter and the flour to a state of crumbs the size of a pea. Mix the egg with water and lemon juice. Pour in the flour and quickly knead the dough. Long knead not necessary. Put it on 30 minutes in the refrigerator. Remove, roll out the dough thickness of 0.5 cm, Cut circles slightly larger than the molds for tartlets.

Grease molds with oil and place the dough. Bake 10-12 minutes at a temperature of 180 deg. Remove from oven and slightly cool.

Mix the eggs with the sugar and lightly whisk.

Milk and cream bring to a boil and pour over the egg mixture. Stir well.

60 g of rice cereal, grind into flour in a blender. Add the milk-egg mixture, there vsypte remaining flakes and lemon zest with 1 tbsp juice, vanilla. Stir well.

Fill this mixture into the tartlets and bake at 180 deg. in about 15 minutes. Remove from oven and let cool before serving.

Prepare the kumquat caramel. Why clean it from the bones (8-10 PCs.). In a saucepan with a thick bottom on medium heat, melt 60 g of brown sugar until it is dissolved and Golden brown. Add 80-100 ml cream and cook for another 1-2 minutes. Stir in the kumquat and keep on heat for another 1-2 minutes. Remove from heat and let cool. Serve tartlets dusted with the powder with the kumquat and ice cream.