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.