Classic Belgian Rice Tart
A timeless Belgian classic with a crisp pastry base and creamy vanilla rice filling.
Watch the full process step by step and make it properly from scratch.
Simple ingredients, classic technique, and a result that never disappoints.
Soft, rich, and beautifully balanced.
- Preparation time: 40 minutes
- Bake time: 40 minutes
- Serves: 8
- Difficulty: Intermediate
Ingredients
- milk 800 ml
- dessert rice 100g
- vanilla pod 1
- eggs 2
- vanilla pudding powder 25g
- puff pastry 1 sheet
Method
- Gently bring 700 ml of milk to a boil.
- Cut the vanilla pod in half and add the seeds as well as the pod to the milk.
- Let the rice milk thicken while stirring until the rice is cooked.
- Now add the sugar.
- Dissolve the vanilla pudding powder in the remaining milk until it is well dissolved.
- Mix the vanilla pudding mixture into the rice milk and bring it back to a boil while stirring, over low heat, until you have obtained a smooth vanilla pudding. Now remove from the heat.
- Separate the egg yolks and egg whites.
- Carefully stir the egg yolks into the rice pudding.
- Beat the egg whites until they form a thick, firm foam.
- Now fold the egg whites into the rice pudding.
- Meanwhile, preheat the oven to 175°C.
- Grease a 27 cm baking tin and dust with flour. 13. Spread the puff pastry over the baking tin and prick holes in the bottom with a fork.
- Spread the rice pudding mixture over the puff pastry.
- Bake in the preheated oven for 40-50 minutes, until the rice tart is firm and has a nice golden brown color.
- Let cool in the baking tin for a few minutes, then remove the tart from the tin and let cool further on a wire rack.
- Sprinkle with powdered sugar and serve.
Chef’s tip: Stir regularly. Cool filling before folding egg whites
