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Rice tart
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Rice tart

Automatically translated from Dutch using AI.

Discover the soft texture and subtle sweetness of this traditional treat, perfect with coffee or as a dessert.

Total time
1 h 45 min
Ingredients
14

NL

Equipment

  • 22cm tart tin

Ingredients

Puff pastry

  • 1 sheet puff pastry
  • 10 g butter
  • 10 g flour

Rice

  • 180 g rice
  • 1 l milk

Crème pâtissière

  • 5 dl milk
  • 70 g sugar
  • 1 packet vanilla sugar
  • 50 g vanilla custard powder
  • 2 egg yolks

Tart mixture

  • 50 g flour
  • 200 g sugar
  • 3 egg yolks
  • 3 egg whites

Steps

Rice

  1. Pour the milk into a pan and heat. Add the rice when the milk is almost boiling. Cook the rice gently until done. Mine took 40 minutes. Be sure to stir occasionally or the rice will catch.
  2. Leave the cooked rice to cool.

Crème pâtissière – custard

  1. Pour almost all the milk into a pan. Keep a little aside (1 to 2 dl) for mixing later. Add the sugar and vanilla sugar and heat to just below boiling point.
  2. Meanwhile, add the egg yolks to the reserved milk. Stir well. Then add the vanilla powder and stir well again.
  3. Once the milk is hot but not boiling, remove from the heat. Stir the milk, egg and vanilla powder mixture again, then pour it into the hot milk. Keep stirring well until the crème pâtissière takes shape. If the milk is too hot, this will happen very quickly; if it remains liquid, briefly return to the heat until a custard forms.
  4. Let the custard cool a little.

Tart filling

  1. Have the rice and custard cooled a little? They certainly do not need to be cold, just no longer hot. Add the egg yolks, sugar and flour to the rice pudding, then add the custard. Stir after each addition.
  2. Whisk the egg whites firmly and gently fold into the tart filling.

Tart

  1. Melt a little butter in the microwave and grease the baking tin with it. Flour the tin thoroughly all over. Remove excess flour by turning the tin upside down.
  2. Roll out the puff pastry and neatly line the baking tin.
  3. Fill the tin with the tart filling up to the rim.
  4. Bake the tart for up to 45 minutes in an oven at 175°C.