Instructions: In a food processor grind fine the sunflower seeds with 1 cup of the flour, add the butter, and blend the mixture until it just resembles coarse meal. Transfer the mixture to a bowl and toss it with 2 to 3 tablespoons ice water, or enough to just form a dough. Knead the dough lightly with the heel of the hand against a smooth surface, distributing the butter evenly, for a few seconds and form it into a ball. Dust the dough with the additional flour, flatten it slightly, and chill it, wrapped in waxed paper, for at least 1 hour or overnight.

Preheat oven to 425 degrees.

Make the shells: Roll out the dough 1/8-inch thick on a lightly floured surface and with a 4 1/2 -inch round cutter cut out 6 round gathering and rolling the scraps as necessary. Press each round into a fluted metal tartlet pan, 3 1/4 inches across the bottom and 5/8-inch deep, prick the shells lightly with a fork, and chill them for 30 minutes or freeze them for 15 minutes. Line the shells with foil, fill the foil with the rice, and bake the shells in a jelly-roll pan in the lower third of the oven for 15 minutes. Remove the rice and foil carefully and bake the shells for 5 to 7 minutes more, or until they are golden. Let the shells cool in the pans on a rack. The shells may be made one day in advance and kept in an airtight container at room temperature.

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