Aachener Reisfladen (rice tart from Aachen)

Name: Aachener Reisfladen (rice tart from Aachen)
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 12 servings
Ingredients: 250 g plain flour (type 405); 10 g fresh yeast; 100 ml lukewarm milk; 40 g sugar; 50 g butter or margarine; 1 piece egg (medium); 1 pinch salt; 150 g pudding rice; 750 ml milk for the filling; 80 g sugar for the filling; 1 pack vanilla sugar; 1 pinch salt for the filling; 1 tsp grated lemon zest (unwaxed); 2 piece eggs (medium) for the filling

A German classic from North Rhine-Westphalia: the Reisfladen is at home in Aachen and the Rhineland and is baked just as happily across the border in Belgium. A thin yeast base carries a tall, creamy layer of rice pudding with vanilla and lemon that bakes to a golden brown in the oven. The recipe makes 12 pieces.

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Cook time

110 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

257 kcal

Calories

7 g

Protein

8 g

Fat

39 g

Carbs

Ingredients

For 12 servings

Estimated cost~€2.50 · ~€0.20/serving

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Instructions

1
Put the flour in a bowl. Dissolve the yeast in the lukewarm milk with a teaspoon of the sugar and pour it over the flour. Add the remaining sugar, the melted butter or margarine, the egg 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 with the milk for the filling, the sugar for the filling, the vanilla sugar, salt and lemon zest, then leave it to swell over a low heat, stirring occasionally.
4
Transfer the rice pudding to a bowl and leave it to cool, stirring occasionally.
5
Grease a 26 cm springform tin. Roll out the dough, lay it in the tin and press up a 3 cm rim.
6
Separate the eggs for the filling. Stir the yolks into the lukewarm rice, whisk the whites until stiff and fold them in lightly.
7
Preheat the oven to 180 °C top and bottom heat and spread the filling evenly over the dough base.
8
Bake the tart on the lower shelf until the surface is golden brown.
9
Leave the Reisfladen to cool in the tin and cut it into 12 pieces.