Description
The Turkish Rice Pudding Tart is a modern fusion dessert that takes the iconic baked rice pudding of Turkey—known locally as fırın sütlaç—and encases it inside a crisp, golden-brown shortcrust pastry shell.
Ingredients
Scale
For the tart crust
- 1½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- ¼ cup (50 g) granulated sugar
- 1 egg yolk
- 1–2 tbsp cold water
- ¼ tsp salt
For the rice pudding filling
- ½ cup (100 g) short-grain rice
- 1½ cups (360 ml) water
- 4 cups (1 liter) whole milk
- ¾ cup (150 g) granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 egg yolk
- ½ tsp ground cinnamon, optional
Instructions
- Make the crust: Mix flour, sugar, and salt. Rub in the cold butter until the mixture resembles breadcrumbs. Add the egg yolk and enough cold water to form a dough.
- Shape into a disc, wrap, and refrigerate for 30 minutes.
- Roll the dough out and use it to line a 9-inch (23 cm) tart pan. Prick the bottom with a fork. Chill for another 15 minutes.
- Blind-bake: Heat the oven to 180°C (350°F). Cover the crust with parchment and baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5–8 minutes, until lightly golden.
- Cook the rice: Rinse the rice. Put it in a saucepan with the water and simmer until the rice is very soft and most of the water has evaporated, about 15–20 minutes.
- Add the milk and sugar. Simmer gently for 10 minutes, stirring occasionally.
- Mix the cornstarch with a few tablespoons of cold milk or water to make a smooth slurry. Stir it into the rice mixture.
- Continue cooking over medium-low heat, stirring constantly, until the mixture thickens to a creamy pudding consistency.
- Remove from the heat. Stir in the vanilla. Whisk the egg yolk with a little of the hot pudding, then return it to the saucepan and mix well.
- Fill the tart: Pour the warm rice pudding into the baked tart shell and smooth the surface.
- Bake: Increase the oven temperature to 220°C (425°F). Bake for about 10–15 minutes, until the surface develops golden-brown patches. For an especially caramelized Turkish-style top, place it under the broiler/grill for 1–2 minutes, watching it carefully.
- Cool to room temperature, then refrigerate for at least 2 hours before slicing.
Notes
For the best texture, don’t overcook the rice pudding before filling the tart. It should be thick enough to coat a spoon but still pourable, because it will continue to set as it cools.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 slice
- Calories: ~380 kcal
Keywords: Fırın Sütlaç Tart, Baked Turkish Rice Pudding Pie, Turkish Rice Pudding Pie