BELGIAN RICE TART (TARTE AU RIZ)
This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting...
Provided by Mia in Germany
Categories Tarts
Time 1h45m
Yield 1 tart, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
- Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
- Sift flour and salt into a bowl, make a well in the middle.
- Mix rest of the 1/4 cup milk with oil and egg.
- Pour yeast mixture into the well and cut butter into the flour.
- Add milk-oil-egg mixture and knead so you get a soft dough.
- Let rest 30 minutes.
- Remove cooked rice pudding from heat.
- Divide egg, beat white until soft peaks form.
- In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
- Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
- Knead dough, then spread into tart or spring form.
- Pour rice pudding onto dough, baste rim with remaining egg yolk.
- Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
- Remove from oven and let cool.
- Serve plain, with hot cherries or cherry pie filling or whatever topping you like.
Nutrition Facts : Calories 617.9, Fat 17.4, SaturatedFat 8, Cholesterol 127.5, Sodium 195.5, Carbohydrate 98.9, Fiber 2.7, Sugar 28.3, Protein 15.4
PAIN AU RIZ (RICE BREAD)
This is a lovely, slightly sweet bread from Bernard Clayton's Complete Book of Breads. Posted for ZWT III, France. The texture the rice adds to this sets it apart from other breads.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h55m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Grease 2 8x4 inch loaf pans.
- in a medium saucepan, warm the milk, molasses, butter and salt.
- in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
- pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
- while beating, add the egg, rice and currants.
- Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
- the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
- Refrain from using too much flour.
- keep the dough elastic and not a hard ball.
- place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
- remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
- cut the dough into 2 pieces. form rectangular loaves the length of the pans.
- place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
- cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
- preheat oven to 400 20 minutes before baking.
- place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
- (if using convection oven, reduce heat 50 degrees).
- turn out from pan onto metal rack to cool.
Nutrition Facts : Calories 1673.6, Fat 22.9, SaturatedFat 12.1, Cholesterol 157.6, Sodium 2549.2, Carbohydrate 322.6, Fiber 11.3, Sugar 56.2, Protein 42.7
BELGIAN RICE PIE
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Make the prune filling: Combine prunes, raisins, brandy, light-brown sugar, zest, and 1/4 cup water in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, until syrupy, about 10 minutes. Remove from heat and transfer to the bowl of a food processor; process until smooth. Transfer to a small bowl; cover and refrigerate.
- Make the rice filling: Bring 1 1/2 cups water and salt to a boil in a medium saucepan. Add rice, cover, and reduce heat to medium-low. Cook, stirring occasionally, until rice is tender and water has evaporated, about 20 minutes. Stir in milk, sugar, vanilla, cinnamon, and nutmeg. Simmer, stirring frequently, until rice is very tender, about 30 minutes. Remove from heat.
- Whisk together eggs until well incorporated in a medium bowl. While whisking constantly, add a small ladle of hot milk mixture to the eggs. Repeat process until half of the milk mixture has been incorporated. Then slowly return egg mixture to pot while continuing to whisk. Return pot to the heat and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Let cool for 30 minutes, stirring occasionally. Press plastic wrap directly on the surface of the rice mixture. Refrigerate for at least 30 minutes.
- Make the crust: Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes. Whisk together flour and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and vanilla until pale yellow and tripled in volume. Add sugar and butter and beat until thoroughly combined. Using a rubber spatula, stir in yeast mixture until just incorporated; stir in flour mixture. Turn out dough onto a generously floured work surface and sprinkle with more flour. Gently knead for about 1 minute. Transfer to a large bowl coated with softened butter. Cover with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees with rack in center of oven. Punch down dough and remove from bowl. Pat dough into a 13-inch round and place in a 9-inch pie plate. Spread bottom evenly with prune filling. Stir rice mixture to loosen and add to pie plate. Bake on a parchment-lined baking sheet until crust is golden and center is set, about 1 hour. If crust browns too quickly, tent with a piece of foil that has a hole in the center. Let cool on a wire rack for 15 minutes, then chill in refrigerator until completely cooled, at least 2 hours and up to overnight. Serve at room temperature.
More about "belgian rice tart tarte au riz recipes"
BELGIAN TARTE AU RIZ INSPIRED RICE CAKE - INSTRUCTABLES
From instructables.com
- Make the Rice Pudding. We'll start by preparing the rice pudding: First, pour the milk and the rice into a pot and boil for 20 minutes. Stir occasionally with a wooden spoon to prevent the rice from burning to the bottom of the pot.
- The Dough. For the base of the cake, as mentioned in the introduction, the original Tarte au riz is made with yeast dough. If you want to go the authentic route, here are the instructions
- Spread the Dough. Rub a dice of butter on the inside of a cake tin (mine was 7 inches or 18 cm in diameter), making sure to also cover the sides.
- Cooking. Pour the rice pudding into the cake tin, and flatten it out. To get a nice golden top layer, brush with some whisked egg. Bake for 20 minutes at 392°F.
BELGIAN RICE TART - ROAMINGTASTE.COM
From roamingtaste.com
Reviews 1Calories 406 per servingCategory Pies & Tarts
RICE TART (TARTE AU RIZ/RIJSTTAART) | REDPATH SUGAR
From redpathsugar.com
HOW TO BAKE WITH RICE | BAKING | THE GUARDIAN
From theguardian.com
TABLE ETC.: LA TARTE AU RIZ - BELGIAN RICE TART - BLOGGER
From tableetc.blogspot.com
18 ADDICTIVE BELGIAN DESSERTS NOBODY CAN RESIST 2023
From lacademie.com
TARTE AU RIZ RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
BELGIAN RICE TART (TARTE AU RIZ) RECIPE - FOOD.COM
From pinterest.com
FLEMISH RICE CUSTARD PIE (VLAAMSE RIJSTTAART / TARTE AU RIZ A LA ...
From eatyourbooks.com
RICE TART (TARTE AU RIZ) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BELGIAN RICE TART (TARTE AU RIZ DE VERVIERS) RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
LA TARTE AU RIZ - BELGIAN RICE TART - PINTEREST
From pinterest.com
GLAZED RICE TART (TARTE DE RIZ) RECIPE - FOOD.COM
From food.com
HOW TO BAKE A DELICIOUS RICE TART - CLASSIC …
From youtube.com
RICE TART (TARTE AU RIZ/RIJSTTAART) | RECIPE | TART, TARTE, FOOD
From pinterest.ca
HOW TO BAKE BELGIAN RICE TART - YOUTUBE
From youtube.com
HOW TO MAKE BELGIAN TARTE AU RIZ INSPIRED RICE CAKE
From youtube.com
RICE TART (TARTE AU RIZ/RIJSTTAART) | RECIPE | EAT DESSERT, FOOD ...
From pinterest.ca
You'll also love