Desserts
Tarte au Riz de Verviers
Ingredients
- - 250 g Strong white bread flour (2 cups)
- - 10 g Fresh yeast (0.35 oz)
- - 80 ml Whole milk, for dough (1/3 cup)
- - 40 g Unsalted butter, softened (3 tbsp)
- - 100 g Short-grain rice (1/2 cup)
- - 700 ml Whole milk, for rice (3 cups)
- - 100 g Caster sugar (1/2 cup)
- - 3 Eggs (3)
- - 5 ml Vanilla extract (1 tsp)
Method
- Make the dough: dissolve yeast in the warm milk, then mix with flour and a pinch of salt. Knead in the softened butter until smooth. Prove for 1 hour until doubled.
- Meanwhile, cook the rice: simmer the rice gently in milk with half the sugar for 30–35 minutes, stirring often, until thick and creamy. Cool slightly.
- Whisk the eggs, remaining sugar and vanilla into the cooled rice mixture until smooth.
- Roll out the dough and press into a greased tart tin, building up a small edge.
- Pour the rice filling into the dough case.
- Bake at 190°C (375°F) for 30–35 minutes until the filling is just set with a slight wobble in the centre and the pastry edge is golden.
- Cool to room temperature before slicing.
Introduction: A specialty of Verviers in eastern Belgium, this open tart features a creamy rice pudding filling baked into a
soft yeasted pastry base.
Cultural Background: A specialty of Verviers in eastern Belgium, this open tart features a creamy rice pudding filling baked into a
soft yeasted pastry base. It's a beloved regional dessert, traditionally sold in local bakeries and enjoyed with
coffee.
Tips: Cool the rice mixture slightly before adding eggs so they don't scramble. The filling should still have a gentle wobble when removed from the oven — it firms up further as it cools.
Variations: Add a scraping of fresh lemon zest to the rice for brightness. Dairy-free version: use a good plant-based milk throughout, though texture will be softer.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Refrigerate for up to 3 days, covered.
Reheating: Best served at room temperature or lightly chilled; not typically reheated.
Nutrition: Per slice: approx. 260 kcal, 7g protein, 8g fat, 40g carbohydrate, 16g sugar.
FAQs:
Q: Why is the base yeasted rather than a shortcrust pastry?
A: The soft, bread-like base is what distinguishes Verviers's tarte au riz from other regions' rice tarts.
Q: Can I make the dough in advance?
A: Yes, it can be made a day ahead and refrigerated after the first prove; bring to room temperature before rolling.