Tarte au Riz Belgian style

I was watching last Sunday's Kitchen Impossible. In Belgium is a society that favours the Tarte au Riz. 

A German 2 Michelin star Chef had to cook it without a recipe in the bakery of a local. Making pudding rice and a yeasty dough sounds easy on the first glance. But the devil is in the special preparation.

I cook pudding rice or sweet risotto very often. But never in a pot. The tedius stirring was the reason I went on cooking it in the Thermomix for so many years. But today I used the pot and spend 25 min at the hob.

Dough:

100 g AP Flour, pinch salt, 20 g sugar, 50 ml lukewarm water, 25 g soft unsalted butter,   5 g fresh yeast

Make a dough and set it aside 20 min covered to rise.

Filling:

180 g Carneroli Risotto rice 

950 ml whole milk 3,5 % fat+ 50 ml double cream

1 cinnamon stick, 150 g sugar, pinch of salt

1/2 egg beaten

Wash the rice. Heat up the milk and cream in a wide pot. When it gets warm pour 150 ml over the washed rice to soak it. When the milk in the pot is boiling, pour the rice and milk in. Add salt. Reduce the heat and stir and adjust the heat so that the rice wont burn at the bottom. 

After 10 min add the cinnamon stick and stir. After 10 more min add the sugar. When you reach 25 min check if the rice is done. Stir in 1/2 of the egg.

Fill it in a wide bowl and let it cool down without covering it. 

Place the dough in a baking dish. Loose bottom or fluted pie dish, about 22 cm. Poke some holes in it. Fill in the rice.

Heat up your oven to 250 C. Cover the rim of the dish with some foil. I baked mine at 230 C, because my oven runs too high. Baking time is 25 min. Dark spots on top are welcome.

Let it cool down 3 hours to set.