Rice Tart
Creamy rice pudding baked within a puff pastry crust makes this Rijstaart or Belgian Rice Tart recipe a great take on a classic dish.
Servings 8
Calories 406kcal
Ingredients
Rice pudding
- 500 milliliters / 2 cups whole milk
- 100 grams / ½ cup superfine/caster sugar
- 150 grams / ¾ cup arborio rice
- 2 teaspoons vanilla extract
Tart
- 150 milliliters / ⅔ cup whole milk
- 90 grams / 2 medium 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
Instructions
Rice pudding
- 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.
Tart
- 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!
Video
Notes
- 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.
- Size of tart dish used here: 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.
- You can make this ahead of time: Once cooled, cover and refrigerate until ready to serve. This dessert is perfect for preparing in advance for gatherings or special occasions.
Nutrition
Calories: 406kcal