Traditional Swiss Easter Rice Tart Recipe has a custard type filling with rice pudding, citrusy lemon, ground almond and a crunchy, sweet tart crust. This custard tart, traditionally only served during Easter in Switzerland, has the additional flavor enhancers of amaretto liquor and raisins which pairs perfectly with the citrus.
I adapted this recipe from NYT Cooking with several changes including these substitutions:
Whole Milk - I used evaporate milk & skim milk.
Long-grain rice - I used Arborio rice
Whole blanched almonds - I used almond meal flour
Extra personal touch: amaretto liquor & raisins
Sweet pastry Crust
1 ½ cups all-purpose flour, more for dusting
1 TableSpoon sugar
½ teaSpoon salt
1 teaSpoon baking powder
10 TableSpoons cold unsalted butter, in 11 slices
3 TableSpoons cold water
Rice pudding custard
½ cup Arborio rice
1½ cups water
2 cups evaporated milk
1 cup skim milk
1 TableSpoon cold unsalted butter
1/2 cup sugar
½ teaSpoon salt
1/2 cup amaretto liqueur
1/2 cup raisins
2 teaSpoons grated lemon zest
½ cup almond meal flour
1 TableSpoon all-purpose flour
3 large eggs
1/4 cup sliced almonds
1/3 cup confectioners' sugar
Combine 1 1/2 cups flour, 1 TableSpoon sugar, 1/2 teaSpoon salt and the baking powder in food processor. Pulse to blend.
Add 10 TableSpoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 TableSpoons cold water. Pulse 4 times. Dough will not come together.
Turn dough out on lightly floured work surface and knead gently a few times to form a disk.
Wrap in plastic and refrigerate at least 1 hour.
In a small bowl add 1/2 cup amaretto liqueur & 1/2 cup raisins. Let the raisins soak until you are ready to add to the rice pudding custard.
Meanwhile, half fill a 3-quart saucepan with 1½ cups water, bring to a boil. Stir in rice, lower heat to medium and cook until rice is soft - about 15 minutes or longer until the water almost evaporates completely.
Add evaporated milk & skim milk, 1 TableSpoon butter, 1/2 cup sugar and ½ teaSpoon salt. Bring to a quick boil. Reduce heat to low and add the amaretto liqueur. Leave the raisin aside.
Simmer until mixture has thickened almost to a risotto consistency, about 20 minutes.
Place saucepan in a large bowl of ice water for 10 minutes to cool mixture.
When cooled, purée mixture in food processor. Then pour into a bowl and add lemon zest and raisins.
Mix ground almonds with 1 TableSpoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees.
Remove pastry from refrigerator and place on lightly floured surface.
Lightly dust top with flour. Use a rolling pin to press down on dough to soften it.
Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom.
Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry dough.
Bake about 35 minutes, until filling is set and golden.
Cool on a rack. Dust with sifted confectioners’ sugar before serving.
Vitamin A 22% , Vitamin C 3%, Calcium 25% , Iron 11%
Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat22.2 g
Saturated Fat11.2 g
Total Carbohydrates58.4 g
Dietary Fiber2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Spoonabilities at https://www.spoonabilities.com/traditional-swiss-easter-rice-tart-recipe/