Tarte au Riz
A classic Belgian rice tart with a creamy custard filling and flaky pastry crust. Sweet, comforting, and surprisingly simple to make at home.
- Total time
- 50 min
- Servings
- 8
- Calories
- 285
- Protein
- 7g
Ingredients
- 1.5 cups All-purpose flour
- 6 tablespoons Cold butter, cubed
- 1 whole Egg yolk
- 3 tablespoons Cold water
- 1.5 cups Whole milk
- ½ cup Short-grain rice (e.g., Arborio)
- 3 tablespoons Granulated sugar
- 2 whole Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Custard powder or cornstarch
- ¼ teaspoon Ground cinnamon
Instructions
- 1
Pour 1.5 cups of flour into a medium bowl. Add 6 tablespoons of cold butter cubes and use your fingertips to rub the flour and butter together until the mixture looks like coarse breadcrumbs with pea-sized butter pieces still visible.
- 2
Add 1 egg yolk and 3 tablespoons of cold water to the flour mixture. Stir with a fork until the dough just comes together into a shaggy ball — do not overmix, as this keeps the pastry tender and flaky.
- 3
Press the dough into a 9-inch round tart pan with a removable bottom, spreading it evenly across the bottom and up the sides to about 1/4 inch thick. Prick the bottom with a fork to prevent puffing during baking.
- 4
Set the oven to 400°F and wait for the indicator light or beep to confirm it has finished heating, about 10 minutes.
- 5
Place the tart pan in the preheated oven and bake for 10 minutes until the pastry is set but not yet golden — the surface should look dry and pale.
- 6
Pour 1.5 cups of whole milk into a small saucepan and place it over medium heat. Heat until small bubbles appear around the edges and wisps of steam rise from the surface, about 4 minutes — do not boil.
- 7
Stir 0.5 cup of rice into the hot milk, then reduce the heat to medium-low. Simmer gently, stirring once every minute, until the rice is very soft and has absorbed most of the milk, about 15 minutes — the mixture should look creamy but not soupy.
- 8
Remove the saucepan from the heat and let it cool for 3 minutes until it feels warm to the touch but not hot, so the eggs won't scramble when added.
- 9
In a small bowl, whisk together 2 whole eggs, 3 tablespoons of sugar, 1 tablespoon of custard powder, 1 teaspoon of vanilla extract, and 0.25 teaspoon of ground cinnamon until the mixture is uniform and no egg white streaks remain.
- 10
Pour the egg mixture into the cooled rice mixture and stir gently with a rubber spatula until completely combined — the filling should look smooth and pale.
- 11
Remove the partially baked tart crust from the oven and carefully pour the rice filling into it, spreading it into an even layer that reaches near the top.
- 12
Return the tart to the oven and bake for 20 minutes until the filling is set but still slightly jiggly in the very center when you gently shake the pan — the surface should look pale golden.
- 13
Remove the tart from the oven and let it cool in the pan at room temperature for 15 minutes — it will firm up as it cools and become easier to slice.
- 14
Carefully run a thin knife around the inside edge of the tart pan, then push up the removable bottom to lift the tart free. If using a non-removable pan, place a large flat plate over the pan and flip it together, then slide the tart off onto a serving plate.
- 15
Slice the tart into 8 equal wedges using a sharp serrated knife, wiping the blade clean between each cut. Serve at room temperature or chilled.
Tools you’ll need
- Medium mixing bowl
- Fork
- 9-inch round tart pan with removable bottom
- Small saucepan
- Rubber spatula
- Small bowl
- Whisk
- Oven
- Thermometer (optional but helpful)
- Thin knife
- Serrated knife
- Flat plate (if tart pan is not removable)
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