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 use evaporate milk & skim milk.
- Long-grain rice - I use Arborio rice
- Whole blanched almonds - I use 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%
- Category: Dessert
- Method: baking
- Cuisine: Switzerland
- Serving Size: 1 serving
- Calories: 491
- Sugar: 31.5 g
- Sodium: 362.5 mg
- Fat: 22.2 g
- Saturated Fat: 11.2 g
- Carbohydrates: 58.4 g
- Fiber: 2 g
- Protein: 10.9 g
- Cholesterol: 104.5 mg
Keywords: Switzerland dessert, Easter tart, rice dessert