Belgian Rice Tart (tarte Au Riz)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 3/4 ounce fresh yeast
• 7 ounces flour
• 1/4 cup milk
• 1 tablespoon sugar
• 1 tablespoon canola oil
• 1 egg
• 1 dash salt
• 2 tablespoons butter
• 4 1/2 ounces short-grain rice
• 2 cups milk
• 3 1/2 ounces sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

• 1 bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
• 2 mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
• 3 sift flour and salt into a bowl, make a well in the middle.
• 4 mix rest of the 1/4 cup milk with oil and egg.
• 5 pour yeast mixture into the well and cut butter into the flour.
• 6 add milk-oil-egg mixture and knead so you get a soft dough.
• 7 let rest 30 minutes.
• 8 remove cooked rice pudding from heat.
• 9 divide egg, beat until soft peaks form.
• 10 in a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg , incorporate it and then fold in half of the egg yolk. the other half of it will be necessary to baste the rim of the tarte.
• 11 preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
• 12 knead dough, then spread into tart or spring form.
• 13 pour rice pudding onto dough, baste rim with remaining egg yolk.
• 14 bake for 25 to 30 minutes. if tart starts to get dark too quickly, cover with aluminum foil.
• 15 remove from oven and let cool.
• 16 serve plain, with hot cherries or cherry pie filling or whatever topping you like.