Tarte au RizBelgian Rice Tart
Tarte au riz is a Belgian rice tart with a pastry shell and a creamy rice-and-milk filling. The baked filling should be softly set rather than dry, then cooled before slicing.
Prep
30m
Cook
1h 10m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Crust
- 400gShortcrust Pastry
Filling
- 150gWhite Rice
- 800mlWhole Milk
- 40gSalted Butter
- 120gWhite Sugar
- 2pcsEgg
- 5mlVanilla Extract
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (350°F).
- 02
Line a tart tin with the shortcrust pastry and chill it while the filling cooks.
- 03
Combine the white rice, whole milk, salted butter, and salt in a saucepan.
- 04
Cook gently at about 90°C (195°F), stirring often, until the white rice is very tender and the mixture is thick and creamy.
- 05
Let the rice mixture cool slightly, then stir in the white sugar and vanilla extract.
- 06
Beat in the eggs until the filling is smooth and evenly combined.
- 07
Fill the pastry shell and bake until lightly golden, softly set, and at least 71°C (160°F) in the center.
- 08
Cool before slicing so the filling firms up.
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