Tarte au Riz or Rice Pudding Tart from Belgium

Rice puddig tart is an elevated form of rice pudding. You are going to pour the prepared pudding into a tart form, which was lined with yeast dough. Since it will be baked at a very high temperature just like pizza, this will result in a caramelized top, yet creamy center. I would like to invite you to try this dessert from Belgium. If you like rice pudding, you will love this rice pudding tart from Verviers in Belgium.

For a good result, there are a few things to keep in mind, let me try to summarize:

  1. There are lot of recipes out there, I found that the ones from Verviers have one aspect in common, you should chill the prepared rice pudding overnight. This makes a huge difference in the consistency of the rice.
  2. As the tart will be baked at very high temperature just like pizza, you need to make sure that the dough does not contain too much sugar. Sugar helps brown and caramelize, so if you use too much of it, the dough will burn and get too dark. About one tablespoon suffices.
  3. Since you need to make the pudding the day before, I prefer making the yeast dough also the night before so that on the day itself you don’t need to make that much.
  4. I assume that most readers don’t have a pizza stone at home. However, if you bake yours on the lowest rack at 250 degrees Celsius, you will also get a good result.
  5. Be sure to use a pie shield so your edges don’t brown too much, I would start using the pie shield earlier next time, my dough is borderline brown.

Credit: Adapted from volkermampft (in German)

Tarte au Riz or Rice Pudding Tart from Belgium

Prep Time: 40min Cooking Time: 35min Total Time: 1hr 15min

Tarte au riz or rice pudding tart from Belgium is exactly that, rice pudding, which is poured onto a yeast dough. As it is baked, you get a more elevated result with a creamy center and a caramelized top.


  • Yeast Dough
  • 80 grams of water
  • 4 grams of active-dry yeast
  • 200 grams of all-purpose flour
  • 40 grams of butter
  • 10 grams of regular sugar
  • 4 grams of salt

  • Pice Pudding Filling
  • 1 liter of full-fat milk, look for the highest fat content, I had milk with 3.8%
  • 1 cinnamon stick
  • 150 grams of risotto or pudding rice
  • 80 grams of regular sugar
  • 1 egg



For the yeast dough stir the yeast into the water until dissolved, then transfer to a kneading bowl, add all remaining ingredients and knead until combined. Keep airtight and leave in the fridge overnight.


For the rice pudding heat the milk with the cinnamon stick until it boils. Then cover the rice with some of the milk and let sit for a few minutes. Transfer rice back to the milk, bring everything to a boil again and then reduce heat to a slight simmer. Simmer between 20-30 minutes until creamy. Stir in between occasionally. You need to stop earlier than if you just made rice pudding. The rice will thicken more in the fridge and after it has been baked. I made mine for 25 minutes, but this depends on the size of the pot as well as the heat. Stir in sugar at the end and only simmer for one additional minute. Then transfer to an airtight container and chill in the fridge overnight.


Take out the cinnamon stick the next day and stir in one egg. Set aside.


Preheat oven to 250 degrees Celsius, meanwhile roll out dough thinnly into a circle. Transfer to a pie form. You can use other cake pans/springforms between 20-24cm. Pour the prepared rice pudding inside.


Bake tart on the lowest rack for 10 minutes. Meanwhile make a pie shield with aluminium foil. You don't want the edges to burn, so cut out a circle with some scissors. Cover the tart and bake for an additional 10-15 minutes. You want the top of the rice pudding to caramelize slightly (see pictures). In total I baked my tart for 25 minutes, but this depends on your oven, keep an eye on it, so it does not burn. Let cool and enjoy.

You Might Also Like


  • Reply
    Friday March 1st, 2024 at 05:17 AM

    In the Rice Pudding part of the recipe, what is the last ingredient, it says “1 Ei”?

    • Reply
      Friday March 1st, 2024 at 08:34 AM

      My apologies, one egg it should read, I updated it. All my recipes are available in English and German. Best, Jenny

    Leave a Reply