Aachener Reisfladen (rice tart from Aachen) in a small tin from the airfryer

Name: Aachener Reisfladen (rice tart from Aachen) in a small tin from the airfryer
Prep time: 40 min
Cook time: 33 min
Total time: 73 min
Yield: 4 servings
Ingredients: 125 g plain flour (type 405); 5 g fresh yeast; 50 ml lukewarm milk; 20 g sugar; 25 g butter or margarine; 1 pinch salt; 75 g pudding rice; 375 ml milk for the filling; 40 g sugar for the filling; 1 pack vanilla sugar; 1 tsp grated lemon zest (unwaxed); 2 piece eggs (medium); 1 tbsp icing sugar

A German classic from North Rhine-Westphalia: in Aachen and all over the Rhineland, the Reisfladen with its tall, creamy layer of rice pudding on a thin yeast base sits in every bakery window. Unlike the small baked cheesecake from the airfryer, whose filling is made with quark, this tart carries whole grains of rice that have been swelled in a pan and give the slice some bite. The basket is hot in three minutes and saves the long preheating of a full-size oven; swelling the rice, however, is not a job the machine takes off your hands, and no more than one tin will fit inside.

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Cook time

73 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

409 kcal

Calories

12 g

Protein

13 g

Fat

62 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.45 · ~€0.35/serving

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Instructions

1
Put the plain flour in a bowl. Dissolve the fresh yeast in the lukewarm milk with a teaspoon of the sugar and pour it in, then add the remaining sugar, the melted butter or margarine and the salt and knead everything to a smooth dough.
2
Cover the dough and leave it to rise in a warm place until it has visibly increased in size.
3
Bring the pudding rice to the boil in a pan with the milk for the filling, the sugar for the filling, the vanilla sugar and the grated lemon zest, then leave it to swell over a low heat, stirring occasionally. The machine will not do this step for you, as raw rice would stay hard in the basket.
4
Transfer the rice pudding to a bowl and leave it to cool to lukewarm, stirring occasionally; stirred into the hot rice, the eggs would set straight away.
5
Grease a small square ovenproof dish of about 16 cm. Roll out the dough, lay it in and press up a 2 cm rim.
6
Separate the eggs. Stir the yolks into the lukewarm rice, whisk the whites until stiff and fold them in lightly.
7
Preheat the airfryer to 160 degrees. The egg mixture will take no more than that, otherwise the surface domes and cracks open before the middle has set.
8
Spread the filling evenly over the dough base and smooth it out.
9
Stand the dish in the middle of the basket with space to the walls all round and do not stack anything on top. Bake at 160 degrees.
10
Do not turn it, as the soft mixture would run out. Finish baking at 160 degrees until the surface is golden brown and a wooden skewer comes out clean in the middle.
11
Leave the Reisfladen to cool in the dish and only then dust it with the icing sugar and cut it into pieces.