Rijstevlaai Rice Pudding Tart
Rijstevlaai, or rice pudding tart, is a classic Dutch dessert that combines the creamy goodness of rice pudding with a flaky pastry crust. This indulgent treat is perfect for special occasions or as a sweet ending to a delicious meal.
Ingredients
- 1 pre-made pie crust
- 1 cup Arborio rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs, beaten
- Ground cinnamon, for garnish
Instructions
- In a saucepan, combine the rice, milk, sugar, vanilla extract, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Preheat the oven to 350°F (175°C). Place the pie crust in a tart pan and press it firmly against the bottom and sides. Trim off any excess crust.
- Once the rice mixture has thickened, remove it from the heat and gradually stir in the beaten eggs. Pour the rice pudding into the prepared pie crust.
- Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is set. Allow the tart to cool completely before serving.
- Sprinkle the top of the tart with ground cinnamon before serving. Enjoy your delicious Rijstevlaai rice pudding tart!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 12g
Supplies
Tart pan Saucepan Whisk
Tools
Oven
Serving suggestions
Serve the Rijstevlaai rice pudding tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Tips & tricks
For a twist, try adding a handful of raisins to the rice pudding mixture for added sweetness and texture.
Cost
$10