Belgian cuisine is mostly defined within fries and mussels, but they also have dishes like this Rijsttaart - Belgian Rice Tart recipe. Do you love rice pudding? This tart has your name on it and it’s the kind of comfort baking that requires simple ingredients, but also isn’t complicated and is a great way to use up left over rice pudding (if that’s a thing for you).
The size of Belgium and location within Europe means it can be hard to find exact food that also isn't found linked to neighboring countries, meaning this Rijstaart or Rice Tart has a version enjoyed in the Netherlands that you might or might not have been introduced to.
Why you'll love this
Creamy rice pudding
There is almost nothing better than a spoonful of creamy rice pudding, particularly for how nostalgic it is.
Puff pastry with it’s several layers works so well here beneath the creamy custard rice pudding in this rijstaart.
Ingredients and substitutions for Rijsttaart - Belgian Rice Tart
- Arborio rice: Arborio is high in starch and does not need to be washed, usually being used as the rice for risotto because it absorbs liquid successfully, resulting in a creamy texture and firm bite.
- Milk: Whole milk was used to ensure the pudding and filling resulting in a beautiful creamy consistency.
- Vanilla extract: The flavor powerhouse that infuses our rice pudding and compliments the custard powder.
- Eggs: As well as adding structure to the pudding, the eggs will bind everything together so are essential.
- Custard powder: Helping to thicken up the pudding as it bakes, the custard results in adding richness of the filling.
- Puff pastry: The light flaky texture in puff pastry creates a great base for the tart.
See recipe card for quantities.
Equipment needed to make this
Small saucepan: To make the rice pudding, a small saucepan will keep your rice covered in the milk as it cooks. The saucepan also serves as a great mixing bowl for the filling.
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Tart dish: A fluted tart dish makes for the traditional tart and is easy to work with. The size of the tart used here is 21.5 centimeters or 8.5 inches, a medium size.
More tarts you'll enjoy
Tarte de Maçã - Portuguese Apple Tart
Jordbærkage - Danish Strawberry Tart
How to make Rijsttaart - Belgian Rice Tart:
Place the milk, sugar and rice into a saucepan on low-medium heat and bring to a simmer.
Stirring intermittently every few minutes to ensure the rice cooks evenly and the milk has reduced and the rice is cooked, approximately 15-20 minutes.
Remove from the heat and stir in the vanilla extract.
Set aside to cool until it’s only warm.
Preheat your oven to 180C/350F.
Meanwhile, press the puff pastry into your pie dish and trim the excess.
Place the rice pudding, milks, eggs, custard powder and sugar into a bowl and mix until well combined.
Pour into the pastry and jiggle to ensure it is evenly spread.
Place into the oven to bake for 40 minutes or until golden and set in the center when you jiggle it.
Remove and allow time to cool completely.
Slice and serve.
Rijsttaart - Belgian Rice Tart
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Pies & Tarts
- Cuisine: Belgian
Creamy rice pudding baked within a puff pastry crust makes this Rijstaart or Belgian Rice Tart recipe a great take on a classic dish.
500 milliliters / 2 cups whole milk
100 grams / ½ cup superfine/caster sugar
150 grams / ¾ cup arborio rice
2 teaspoons vanilla extract
150 milliliters / ⅔ cup whole milk
2 eggs, room temperature
22 grams / 2 tablespoons custard powder, sifted
25 grams / ¼ cup confectioner’s/icing sugar, sifted
300 grams / 10.5 ounces puff pastry
- Place the milk, sugar and rice into a saucepan on low-medium heat and bring to a simmer.
- Stirring intermittently every few minutes to ensure the rice cooks evenly and the milk has reduced and the rice is cooked, approximately 15-20 minutes.
- Remove from the heat and stir in the vanilla extract.
- Set aside to cool until it’s only warm.
- Preheat your oven to 180C/350F.
- Meanwhile, press the puff pastry into your pie dish and trim the excess.
- Place the rice pudding, milks, eggs, custard powder and sugar into a bowl and mix until well combined.
- Pour into the pastry and jiggle to ensure it is evenly spread out.
- Place into the oven to bake for 40 minutes or until golden and set in the center when you jiggle it.
- Remove and allow time to cool completely.
- Slice and serve.
- Dig in!
Adapted from Piet Huysentruyt
- Calories: 406 calories per serve
Great recipe,you make it easy.r
Thanks so much. So glad to hear the recipe was nice and easy to follow.