Tarte au Riz — Print Recipe — The Culinary Codex

A golden shortcrust tart filled with a creamy, vanilla-scented rice pudding baked until the top develops caramelised brown spots — a Walloon bakery treasure.

Ingredients

For pastry: 250g all-purpose flour, 125g butter, 50g sugar, 1 egg, pinch of salt
200g round grain rice
1L whole milk
150g sugar
3 eggs
1 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
Nutmeg

Instructions

1 Make pastry: rub butter into flour with sugar and salt. Bind with egg. Wrap and chill 30 min.
2 Cook rice in milk with sugar, vanilla, lemon zest, and salt, stirring often, for 25 min until thick and creamy.
3 Cool the rice slightly. Beat in eggs one at a time.
4 Roll out pastry and line a tart pan. Pour in the rice filling.
5 Bake at 180°C (350°F) for 40-45 min until set with golden-brown spots on top.
6 Cool completely before slicing. Serve at room temperature or slightly warm.

Did You Know?

The town of Verviers holds an annual tarte au riz competition where bakers compete for the title of best rice tart in Wallonia.