Belgian Brasserie Rice Tart

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A sliceable Belgian rice tart with a buttery crust and creamy rice pudding filling, often served with coffee in cafés and brasseries.

Serves: 4 people

Preparation time: 70 min

Ingredients

• all-purpose flour – 1 3/4 cups
• granulated sugar – 1/4 cup
• salt – 1/4 tsp
• unsalted butter, cold – 1/2 cup
• egg – 1
• cold water – 2 tbsp
• whole milk – 4 1/4 cups
• short-grain rice – 3/4 cup
• granulated sugar for the filling – 1/2 cup
• vanilla bean paste or extract – 1 tsp
• eggs – 2
• butter, melted – 2 tbsp

Method

1. Mix the flour, sugar and salt for the crust. Rub in the cold butter until the mixture looks crumbly, then add the egg and cold water and bring it together into a dough. Chill for 30 minutes.
2. Bring the milk to a gentle simmer and cook the rice slowly until tender and creamy. Stir in the sugar and vanilla, then let the mixture cool slightly.
3. Beat in the eggs and melted butter until the filling is smooth and evenly combined.
4. Roll out the dough and line a tart tin. Fill with the rice mixture.
5. Bake at 180°C/350°F for 35 to 40 minutes until the tart is set and lightly golden. Cool before slicing.