Belgian rice tart is my kind of "simple but serious" dessert. You start with a creamy vanilla rice pudding, which you pour into a shortcrust pastry, then you let the oven do the rest: the top becomes taut, lightly browned, and the inside retains that melting quality that reminds you of childhood snacks.
I truly embraced it the day I grasped the perfect balance: rice pudding cooked just right (not dry), a noticeable vanilla flavor, and a touch of sugar that doesn't overpower the milk. And most importantly, let it cool slightly before cutting: that's when the filling settles and the slice holds its shape without becoming dense.
For a seasonal touch, I add a very classic and subtle note: a little diced pear (or apple) to the bottom of the tart. It keeps it in keeping with the family style, doesn't alter the recipe, and gives a fruity sweetness that works wonderfully with the vanilla!
Technically speaking, nothing stressful: a saucepan, a whisk, a mold.
If you've ever made rice pudding, you're home! And if it's your first time, just remember this: low heat, stir regularly, and aim for a creamy texture before baking.
Belgian rice tart
4
people17
minutes40
minutes550
kcal57
minutesA rice tart recipe , with a buttery shortcrust pastry and a creamy, slightly set vanilla rice pudding filling. The top browns gently in the oven and fills the whole kitchen with its aroma.
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Ingredients
1 shortcrust pastry (approx. 230g each), ideally all butter
90g of round rice
750 ml of whole milk
80 g of sugar
1 vanilla pod
1 pinch of salt
2 egg yolks
15 g of butter
1 pear (approx. 150g each), cut into small dice
1 apple (approx. 150g each), cut into small dice
Preparation steps
- Preheat the oven to 190°C (conventional heat). Lightly grease a 22–24cm tart tin.
- Line the mold with the shortcrust pastry. Prick the base with a fork. Refrigerate while preparing the rice.
- Rinse the rice quickly under cold water. (This removes some of the surface starch and prevents it from becoming too sticky.)
- Pour the milk into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. Add the salt and bring to a gentle simmer.
- Pour the rice into the simmering milk. Reduce the heat to low and cook for 22 to 26 minutes, stirring very regularly, especially towards the end, until you obtain a very creamy rice pudding (there should be a little liquid remaining, it will finish setting in the oven).
- Remove from heat and take out the vanilla pod. Add the sugar and butter, then mix.
- Let it cool for 6 to 8 minutes (important to avoid cooking the yolks). Then add the egg yolks and mix vigorously to incorporate them well.
- Distribute the diced pear and apple over the raw pie base in an even layer.
- Pour the rice mixture over the top and smooth quickly with a spatula.
- Bake for 28 to 32 minutes at 190°C, until the top is lightly golden and the tart is set around the edges while remaining slightly wobbly in the center.
- Allow to cool for at least 20 minutes before unmolding/cutting. Serve warm or at room temperature.
📊 Nutritional Information
1 serving (approx. 210g)
| Nutrient | Value |
|---|---|
| Calories | 550 kcal |
| Proteins | 12g |
| Carbohydrates | 73g |
| including sugars | 31g |
| Lipids | 23g |
| including saturated fatty acids | 12g |
| Fibers | 3 g |
| Sodium | 330mg |
| Vitamins | |
| Vitamin A | 18% AJR |
| Vitamin B2 | 20% AJR |
| Vitamin B12 | 22% AJR |
| Minerals | |
| Calcium | 24% AJR |
| Phosphorus | 26% AJR |
| Potassium | 12% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you are using homemade shortcrust pastry, just allow a little extra time (and keep it well chilled).
The rice tart can be kept in the refrigerator for 2 days; bring it to room temperature before serving to restore its soft texture.
💡 Chef's Tips
The key is the texture of the rice before baking: creamy, not dry. If your rice has thickened too much in the pan, loosen it with a splash of hot milk before adding the egg yolks.
And for a clean cut, wait until the pie is at room temperature.
🔄 Variations
- Traditional fruit-free rice tart: remove the pear and apple for a 100% classic milk-vanilla version.
- For a more vanilla flavor: add 1/2 teaspoon of vanilla extract in addition to the pod to your rice tart recipe.
