feed me classics
Recipe: easy rice tart (rijstevlaai)
From tofu brownies to brioche with vanilla custard: in Bruingebakken in Berlijn, Louie Van Nieuwenborgh takes you on a culinary journey through the raw, vibrant atmosphere of Berlin. With 60 recipes that tell stories of wild nights, summery lakes and the soul of the city, this baking book pushes the boundaries of traditional patisserie. Take this rice tart, or rijstevlaai. There are various recipes for a rice-filled vlaai. But none is as easy as this one!
door Selisa Moorlag
How to make rice tart (rijstevlaai)
- Make the jam by putting the red fruit, cane sugar and water in a saucepan. Heat over medium heat and let the mixture simmer gently until the fruit breaks down and reaches a jam-like consistency, about 5–10 minutes. Remove from the heat and let the jam cool.
- Preheat the oven to 200 °C. Grease a round tart tin with butter or oil and place the puff pastry in it. Cut off the overhanging edges.
- Put the ready-made rice pudding in a large bowl. Add the egg yolks, cornflour and vanilla extract and mix everything together well until smooth.
- Take a tart tin and pour the cooled jam evenly over the base. Pour the rice pudding mixture over the jam and spread it out evenly. Place the tart in the preheated oven and bake for 30 minutes, or until the top is lightly golden brown.
- Remove the tart from the oven and let it cool slightly before slicing. Serve the tart warm or at room temperature. You can keep the tart in the refrigerator for up to 5 days.
Title: Bruingebakken in Berlijn
Author: Louie Van Nieuwenborgh
Price: €24,99
Publisher: Borgerhoff & Lamberigts
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