Tarte au Riz
Tarte au Riz is a sweet specialty originating from the city of Verviers in the Walloon region of Belgium, where it is considered a genuine local symbol. The creamy filling of rice simmered in milk with vanilla offers a pleasant contrast to the delicate pastry base, making this tart a popular treat in the region's cafés and bakeries. While variations of rice tart exist elsewhere in Europe, the Belgian version from Verviers stands out for its extremely creamy texture and its subtle balance of sweetness. Today the tart can be found in many Belgian bakeries, enjoyed both at breakfast and as a dessert after meals.
Creamy rice filling
Rice slowly simmered in milk until soft, creamy and sweet.
Delicate pastry base
Thin tart shell that holds the soft filling.
Vanilla aroma
Vanilla gives the rice filling a sweet, fragrant note.
Verviers specialty
Traditional recipe originating from the Verviers region.
Ingredients 4 servings
- 1 raw tart base
- 150g round-grain rice
- 1L milk
- 150g sugar
- 3 eggs
- 200ml liquid cream
- 1 vanilla pod
- 1 pinch of salt
- 1 tbsp powdered sugar for decoration
How to make it
- 1Put the rice in a pot with the milk and the split vanilla pod, and simmer over low heat, stirring often, until the rice is soft and the mixture thickens, about 30 minutes.
- 2Let the mixture cool slightly, then remove the vanilla pod.
- 3Beat the eggs with the sugar until light and pale, then add the liquid cream.
- 4Mix the egg mixture with the cooled rice and a pinch of salt.
- 5Pour the filling over the raw tart base set in a tin.
- 6Bake at 180°C for 35-40 minutes, until the tart sets and the surface turns golden.
- 7Let it cool completely before dusting with sugar and serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
