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Traditional Swiss Easter Rice Tart Recipe: custard type filling with rice pudding, citrusy lemon, ground almond and crunchy sweet tart. Made in Switzerland only during Easter.

Traditional Swiss Easter Rice Tart Recipe

  • Author: Carlos Leo
  • Total Time: 2 hours
  • Yield: 8-10 serving 1x


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


  1. Combine 1 1/2 cups flour, 1 TableSpoon sugar, 1/2 teaSpoon salt and the baking powder in food processor. Pulse to blend.
  2. 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.
  3. Turn dough out on lightly floured work surface and knead gently a few times to form a disk.
  4. Wrap in plastic and refrigerate at least 1 hour.
  5. 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.
  6. 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.
  7. 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.
  8. Simmer until mixture has thickened almost to a risotto consistency, about 20 minutes.
  9. Place saucepan in a large bowl of ice water for 10 minutes to cool mixture.
  10. When cooled, purée mixture in food processor. Then pour into a bowl and add lemon zest and raisins.
  11. Mix ground almonds with 1 TableSpoon flour and add to bowl. Stir in eggs one at a time.
  12. Place oven rack in lowest position and preheat oven to 350 degrees.
  13. Remove pastry from refrigerator and place on lightly floured surface.
  14. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it.
  15. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom.
  16. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry dough.
  17. Bake about 35 minutes, until filling is set and golden.
  18. Cool on a rack. Dust with sifted confectioners’ sugar before serving.


Vitamin A 22% , Vitamin C 3%, Calcium 25% , Iron 11%

  • Prep Time: 1 hours
  • Cook Time: 1 hours
  • 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

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