Belgian rice tart

I have this recipe in mind for a long time. I have tasted it years ago and promised myself to try it by my own. I have all the time postponed it, but now its time has arrived.

Interesting is that the first rice cake (without cinnamon) I have ever tried I have also photographed and I can bring it here now after almost 3 years:

This recipe is for a small rice tart. Next time I would double the listed ingredients to make a bigger one.


For the dough:
  • 100g flour
  • 50ml milk
  • 5g fresh yeast
  • 3g sugar
  • 2g salt
  • 30g butter (melted)
For the filling:
  • 150g rice (risoto)
  •  1l milk
  • 100g sugar
  • 1 teaspoon cinnamon
  • 1 egg
+ 1 egg for decoration

  1. Heat the milk until boiling.
  2. Add rice, sugar and cinnamon. Stir well and continue to keep the pan over low heating for 45min - 1h or until it thickens. You need to stir from time to time to avoid sticking.
  3. When done, let it cool completely and put it for at least 15 minutes in the fridge. You can even let it for more and continue after 24 hours.
  4. In the meantime, or after, prepare the dough. Mix everything together until you get a small dough.
  5. Let the dough rise under one towel or in a covered bowl for 1h at room temperature.
  6. Stretch the dough to fit your tart pan.
  7. Mix the rice with the egg until well combined.
  8. Pour the rice composition in the tart pan over the dough.
  9. Beat the egg for decoration and brush it over the tart.
  10. Bake it for 45 minutes in the preheated oven at 240ÂșC.
  11. Let the tart cool completely before serving it.

Recipe inspired from here.


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