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Belgium’s pastry scene is rich with indulgent treats, but few capture the balance of simplicity and elegance quite like Rijsttaart.
This creamy, custard like dessert, nestled within a buttery pastry crust, is a beloved specialty in the country, particularly in the eastern regions of Limburg and Wallonia.
With its delicate sweetness and comforting texture, Rijsttaart is often found in bakeries and homes alike, making it a staple for celebrations or an everyday indulgence with a cup of coffee.
While it may not be as internationally recognized as Belgian waffles or chocolates, those who have tasted it know that it holds a special place in Belgium’s rich culinary tradition.
What Is Rijsttaart?
Rijsttaart is a classic Belgian dessert that combines two elements; shortcrust pastry and a rich, velvety rice filling.
The filling is made by simmering rice in milk until it reaches a soft, creamy consistency, then blending it with eggs, sugar, and sometimes vanilla or almond extract for added depth of flavour.
The mixture is then poured into a crisp pastry shell and baked until the top takes on a golden hue, creating a delicate contrast between the crunchy crust and the smooth, custard like interior.
This tart is typically enjoyed at room temperature, allowing the flavours to meld and the texture to settle into a perfect balance of creaminess and firmness.
Though traditionally served plain, some versions feature a dusting of powdered sugar or a caramelized top for an extra touch of sweetness.
In Belgium, it is often a centrepiece at gatherings, served alongside coffee or tea, making it an ideal treat for both casual and festive occasions.
Ingredients and Taste
The heart of Rijsttaart lies in its simple, high quality ingredients. The pastry shell is usually made from flour, butter, sugar, and eggs, ensuring a crisp yet tender base that holds the creamy filling without becoming soggy.
The filling consists of short grain rice, milk, sugar, and eggs, with some recipes incorporating vanilla, cinnamon, or even a splash of rum for a deeper flavour profile.
In terms of taste, Rijsttaart offers a gentle sweetness rather than an overpowering sugary hit. The slow cooked rice, enriched with milk, develops a smooth and slightly chewy consistency, while the eggs create a custard like texture that melts in the mouth.
The contrast between the crunchy pastry and the silky filling makes each bite indulgent yet balanced. Unlike heavy, overly rich desserts, Rijsttaart maintains a lightness that makes it easy to enjoy more than one slice.
A Taste of History
While rice may not seem like an obvious ingredient in Belgian baking, its presence in Rijsttaart is a reflection of historical trade routes.
During the 17th century, when Belgium was under Spanish rule, rice became more accessible due to Spain’s connections with Asian and Middle Eastern traders.
Over time, rice pudding, already a favourite in many European cuisines, found its way into pastry, evolving into the tart we know today.
The city of Verviers and the town of Borgloon both claim to be the birthplace of this dessert, and bakeries in these regions have perfected their own unique versions.
Some families even pass down their own recipes through generations, making slight modifications to the level of sweetness, the spices used, or the thickness of the crust.
Belgian Rijsttaart (Rice Tart) Recipe
Serves: 4 people
Ingredients:
For the Rice Filling:
- 500 ml whole milk
- 100 g short grain rice (such as Arborio)
- 60 g granulated sugar
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- 1 pinch salt
- 1 egg yolk
For the Pastry:
- 150 g all-purpose flour
- 75 g unsalted butter (cold, cubed)
- 1 tbsp granulated sugar
- 1 egg yolk
- 1 tbsp cold water (as needed)
For the Custard Topping:
- 100 ml whole milk
- 100 ml heavy cream
- 1 egg
- 25 g granulated sugar
Directions
To begin, place the flour, cold butter, and sugar in a large bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and mix until the dough comes together. If needed, add a tablespoon of cold water. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
In a saucepan, heat the milk with the split vanilla bean (or vanilla extract) over medium heat. Once warm, add the rice and a pinch of salt. Stir continuously until the rice absorbs the milk and becomes thick and creamy (about 25 minutes). Stir in the sugar and remove from heat. Let cool slightly before whisking in the egg yolk. Remove the vanilla bean.
Preheat your oven to 180°C (350°F). Lightly flour a work surface and roll out the chilled pastry to fit a 20 cm tart pan. Gently press the pastry into the pan, trimming any excess. Prick the base with a fork and chill for another 10 minutes.
Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
Spread the cooled rice filling evenly into the pre-baked pastry shell, smoothing the surface with a spatula.
In a small bowl, whisk together the milk, cream, egg, and sugar until smooth. This will add a silky, creamy finish to the tart.
Gently pour the custard over the rice filling, ensuring an even layer. Bake in the preheated oven for 25–30 minutes, or until the top is set and slightly golden.
Remove the tart from the oven and allow it to cool completely at room temperature. For best results, chill the tart for at least an hour before serving to allow the flavours to meld.
Slice the Rijsttaart into wedges and serve at room temperature or chilled. Traditionally, it is enjoyed as is, but you can dust it with powdered sugar or pair it with fresh berries for a modern touch.
