Recipe for Belgian Rice Pie (Tarte al D'jote)
Posted on2024-05-16
by
Chockies Group
1315
Ingredients:
For the dough:
- 250 g flour
- 125 g butter
- 1 egg
- 50 g of sugar
- 1 pinch of salt
- A little water
For the garnish:
- 150 g of round rice
- 1 liter of milk
- 150 g of sugar
- 2 sachets of vanilla sugar
- 3 eggs
- 1 pinch of salt
Instructions:
-
Preparation of the dough:
- In a bowl, mix the flour, sugar and salt.
- Add the butter cut into small pieces and work with your fingertips to obtain a sandy consistency.
- Add the egg and a little water to form a smooth dough.
- Form a ball, wrap in plastic wrap and leave to rest in the refrigerator for 30 minutes.
-
Preparation of rice pudding:
- Rinse the rice under cold water.
- In a large saucepan, bring the milk to the boil with a pinch of salt and the vanilla sugar.
- Add the rice and cook over low heat, stirring regularly, until the rice is tender and has absorbed most of the milk, about 30 minutes.
- Remove from the heat, add the sugar and let cool slightly.
-
Assembly:
- Preheat your oven to 180°C (350°F).
- Roll out the dough on a lightly floured surface and line a tart pan with it.
- Prick the tart base with a fork.
- Separate the yolks from the egg whites.
- Add the egg yolks to the cooled rice pudding and mix well.
- Whip the egg whites until stiff and gently incorporate them into the rice mixture.
-
Cooking:
- Pour the rice filling onto the tart base.
- Bake for 35 to 40 minutes, until the tart is golden and the filling is set.
-
Service:
- Let cool before unmolding.
- Serve the rice tart warm or cold, as is or with a little crème fraîche.
Tips:
- You can add a touch of cinnamon or nutmeg to the topping for a spicy taste.
- For a richer version, use liquid cream in place of part of the milk.
Bon appetit!