There are lots of simple, easy cake recipes on my blog which you can prepare within minutes and only take two – maybe an extra one for melting chocolate – bowls and a whisk. This recipe is not one of them. To make this tart you’ll need to go through several steps and cook various elements separately before you can mix them altogether into one elegant tart. I know a long list of ingredients and directions might scare some people of, but if you just stick to the directions you’ll notice that it’s not difficult to make and the end result will whoo everyone who sees it.
A rijstevlaai is actually a typically Dutch tart. When made properly I like it very much. The filling is creamy and sweet and the addition of raspberries – traditionally they don’t belong in a rijstevlaai – do not only give the tart a beautiful appearance but also a delicate sweet and slightly sour taste.
Recipe from Bakboek (Belgian cookbook – written in Dutch)
This recipe will make two 7 inch tarts. I made one 7 inch tart and a lot of small ones. Half the recipe if you only want one tart.
1 L milk
150 g risotto rice
100 g caster sugar
300 g custard
100 g eggs (2)
10 g caster sugar
500 ml milk
125 g sugar
2 tsp vanilla extract
40 g corn flour
250 g flour
50 g cornflour
150 g butter
4 g salt
8 g caster sugar
3 g dried yeast
120 ml milk
1 egg, mixed
Make the rice filling:
Bring the milk to a boil. Add the rice to the boiling milk and cook it on low heat. Stir regularly to prevent the bottom from burning. Add 100 g of sugar when the rice is cooked (taste to check this). Leave to cool completely.
Make the custard:
Bring the milk with 2/3 of the sugar and the vanilla extract to a boil. Mix the rest of the sugar with the egg in a bowl. Add the corn flour to the sugar and egg mixture. Add a bit of the hot milk to the other mixture while you stir constantly. Add the corn flour-sugar-egg-milk mixture in a pan with the rest of the milk and sugar and place it on low heat. Stir constantly. Make sure this mixture thickens, but keep stirring to prevent curdling. When the mixture has thickened pour the custard in a shallow bowl and place plastic wrap directly onto the custard. The plastic wrap prevents the formation of a skin on the custard. Leave to cool completely. Before you’ll be using the custard give it a good stir.
Make the dough:
Heat the milk till it’s lukewarm (in a pan on the stove or in the microwave) and add the yeast, stir and let it sit for a couple of minutes. On a clean working surface, crumble flour, corn flour and butter into small crumbs (you can also do this in a big bowl). Divide these crumbs in a circle with a gap in the middle – like a volcano – to prevent the liquids from ‘escaping’. Place the salt and sugar on the outside of the circle. Pour the milk and yeast on the inside of the circle. Start mixing from the inside to the outside till it is a homogeneous dough. Don’t knead the mixture – it’s still a tart dough and not a bread.
On a lightly floured surface, roll the dough out till it’s 3 mm thick. Place the dough into a 7 inch tart pan, gently press the dough into the pan and crimp the edges.
Preheat the oven to 220˚C.
Give the custard a good stir and mix with the cooked rice.
Separate the eggs. Mix the egg yolks in the rice mixture. Whip the egg whites with the 10 g of sugar till their stiff and gently whip them into the rice mixture.
Fill the tart shells with the rice, but leave 2 mm open at the top.
Whisk one egg and gently brush this on top of the tarts to ensure a nice color. If you want you can add the raspberries in this stage.
Bake the tarts 20-25 minutes in the preheated oven.
Take them out of the oven and leave to cool completely.