How to bake Belgian Rice Tart | Serves 8 | Store bought pastry

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk provides a dairy-free option while water is a cost-effective base.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat alternative, while margarine is often cheaper.

Place milk, sugar, and arborio rice into a saucepan on low to medium heat.

Stir to coat the rice before it heats and bring to a simmer, cooking uncovered.

Cook the rice pudding until thickened, checking doneness by pinching a grain of rice.

Remove from heat and stir in vanilla extract, then set aside to cool.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Roll out the store-bought puff pastry to be larger than the tart dish (approximately 21.5 cm or 8.5 inches in diameter).

Press the pastry firmly into the tart dish, ensuring it fits against the edges.

Trim the pastry using a rolling pin over the rim of the dish for a consistent edge.

Mix custard powder, sugar, eggs, and milk into the rice pudding in the saucepan until thoroughly combined.

Pour the filling into the tart dish and shake slightly before baking.

Bake for 40 minutes until golden at the edges and no jiggle in the center.

Let the tart cool completely before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens