Lighter Belgian Rice Tart (Rijsttaart)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   For the base, knead 120 g flour with 40 g butter, 1 tbsp sugar and 2 tbsp water to make a shortcrust pastry and use it to line a tart tin.

2. 2

   Cook 80 g pudding rice gently in 500 ml skimmed milk with a pinch of salt for 25 minutes until soft and swollen, then leave to cool.

   25:00
3. 3

   Whisk 2 eggs with 40 g sugar and 1 tsp vanilla sugar and stir into the lukewarm rice pudding.

4. 4

   Pour the mixture onto the base and bake at 180 °C for 35-40 minutes until the top is golden. Leave to cool and cut into slices.

   35:00