Hello my friends, we are already in the fourth week of Lent, and I have been waiting for the longest time to publish this insanely delicious custard dessert recipe: a Traditional Swiss Easter Rice Tart. This dessert is very popular in Switzerland as “gâteau de Pâquesrt," and it's only served during Easter Week. In my house, this tart will be served any time of the year!
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My Personal Touches to this Traditional Swiss Easter Rice Tart Recipe
I found this recipe in the NYT Cooking section. This traditional Swiss dessert is a custard tart, with rice, lemon, and almonds in the filling. I made it extra special with my personal additions like evaporate milk, amaretto liquor & raisins. Holding this wonderful custard filling is a sweet pastry crust.
The critical step that will help you to reach the right texture for the filling is to cook the rice extra soft. This will help you get a creamier consistency and better result when you go to puree the mixture.
Additional ingredients like ground almonds, amaretto liquor, raisin and citrusy lemon zest add a taste of decadence to this rice pudding custard-style pastry. This Traditional Swiss Easter Rice Tart Recipe is my new obsession because it has the best of my favorite dessert flavors: custard and rice pudding.
Dominican Republic Traditions during Holy Week!
Like I said in the beginning, this week is the fourth week of Lent, or how we call in Spanish, Cuaresma. As a Latin country, the Dominican Republic is very Catholic and follows strong traditions during the period of Lent with several religious services and practices. Most of the traditions are shared worldwide in the Catholic faith, like Ash Wednesday as the first day of Lent – the beginning of this religious period, forty days of fasting, Domingo De Ramos - Palm Sunday, Christ’s passion and death, and His resurrection on Easter Sunday.
During Holy Week (Semana Santa) in my country, some companies and all schools are closed for the whole week. Others start to close on Wednesday. Something that I found very shocking when I arrived in the USA is that Holy Week is “nothing important," here. You don't even notice Easter is coming except for the commercial side with all the bunnies and chocolates and jelly beans for the kids.
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How to Make Swiss Easter Tart Recipe
The time of Holy Week and Easter is a national holiday in DR. The local tradition is to go to church almost every day because there are different services related to Jesus’s last days with us. Another different tradition, for example, is on Good Friday the TV and radio stations don't play loud music or Merengue (our traditional music). We don't eat red meat or chicken - only fish - and some people fast completely. After all those activities, on Easter Sunday we eat A LOT of desserts!!
In addition to the strict Catholic traditions of the last days of Lent, there are some more relaxed, but just as religiously followed traditions. Starting the Wednesday of Holy Week, the streets are empty until Sunday. The streets are empty not because everyone is in the church. It's also a national tradition in Dominican to take time off from work and go visit with friends and family. People share time together in resorts, mountains or any relaxing and fun place to escape from the daily routine. I preferred to stay at home eating all the yummy desserts made by my mother and grandmother. Plus, every neighbor as they finish making their own desserts, share their dishes with all the families in the neighborhood. You can imagine how many pounds I gained by the end of the week.
You can see that desserts and pastries are no stranger to me during Easter time. So, I have been waiting and waiting to make and share this Traditional Swiss Easter Rice Tart Recipe with all of you. And if making (or eating) tarts is your thing, why not try this Lemon Tart Recipe. I hope that you enjoy these tarts as much as I enjoyed making, photographing, and eating them. Enjoy!
Happy week my friends!
Products and displays used in this recipe:
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