Rice Custard Tart
A creamy rice custard baked in a buttery pastry crust, this comforting tart is a simple yet satisfying dessert. The rice adds a unique texture, making it a delightful twist on classic custard pie.
- Total time
- 55 min
- Servings
- 8
- Calories
- 280
- Protein
- 7g
Ingredients
- 1 9 inch pie crust
- 1 cup cooked rice
- 2 cups milk
- 3 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the 1 pie crust into a 9 inch tart pan, pressing it into the edges and trimming any excess. Prick the bottom with a fork.
- 2
In a medium bowl, whisk together the 3 large eggs, 0.5 cup sugar, 1 teaspoon vanilla extract, and 0.25 teaspoon salt until well combined and slightly frothy.
- 3
Stir in the 1 cup cooked rice and 2 cups milk until everything is evenly distributed. The mixture will be thin, but that's okay.
- 4
Pour the custard mixture into the prepared crust. Place the tart pan on a baking sheet to catch any spills.
- 5
Bake for 35-40 minutes, until the custard is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean.
- 6
Let the tart cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Tools you’ll need
- 9 inch tart pan
- mixing bowl
- whisk
- baking sheet
- wire rack
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