Belgian rice tart: the recipe for an easy but little-known dessert

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.

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Belgian rice tart

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: BelgianDifficulty: average

Portions

4

people

Preparation

17

minutes

Cooking

40

minutes

Calories

550

kcal

Total time

57

minutes

A 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)

* 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.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.