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Tarte au Riz Liégeoise
A delightful and creamy rice pudding tart from Liège, featuring a sweet, custardy filling baked in a simple pastry crust. It's a beloved dessert with a unique texture and comforting flavor.
🧂 재료
- 1 sheet Shortcrust pastry(store-bought or homemade, for a 23cm tart tin)
- 150 g Arborio rice
- 750 ml Milk
- 150 g Sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Lemon zest(finely grated)
- 1 pinch Salt
👨🍳 조리법
- 1
Preheat your oven to 180°C (350°F). Line a 23cm tart tin with the shortcrust pastry, trimming any excess.
⏱️ 5 minutes - 2
In a saucepan, combine the Arborio rice, milk, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally, and cook for about 15-20 minutes until the rice is tender and the mixture has thickened.
⏱️ 20 minutes💡 전문가 팁: Stir frequently to prevent the rice from sticking to the bottom of the pan. - 3
Remove the rice mixture from the heat and let it cool slightly for about 10 minutes.
⏱️ 10 minutes - 4
In a separate bowl, whisk together the eggs, sugar, vanilla extract, and lemon zest until well combined.
💡 전문가 팁: Ensure the sugar is fully dissolved. - 5
Gradually whisk the egg mixture into the slightly cooled rice mixture until smooth and homogenous.
💡 전문가 팁: Adding the egg mixture to a warm, but not hot, rice mixture prevents the eggs from scrambling. - 6
Pour the rice filling into the pastry-lined tart tin.
⏱️ 2 minutes - 7
Bake for 40-50 minutes, or until the filling is set and the top is lightly golden brown.
⏱️ 50 minutes💡 전문가 팁: The center should be just set, not liquid. It will firm up as it cools. - 8
Let the tart cool completely in the tin before slicing and serving. It can be served at room temperature or chilled.
💡 전문가 팁: Allowing it to cool fully is crucial for the filling to set properly.
💡 전문가 팁
- ✓Using Arborio rice gives the tart its characteristic creamy texture.
- ✓Don't overbake, as the tart will continue to cook as it cools.
- ✓A sprinkle of cinnamon on top before serving is a nice touch.
✨ 변형 아이디어
이 레시피를 나만의 스타일로 바꾸는 영감
- Add a handful of raisins or dried cranberries to the filling.
- Serve with a dollop of whipped cream or a fruit coulis.