Swiss Easter Rice Tart


This Swiss Rice Tart is traditionally served only at Easter time in Switzerland. It has a custard filling with rice pudding, ground almonds, and a sweet and buttery crust. It is pretty labor intensive, but don’t let that discourage you. The end result is well worth the time and effort.

Swiss Easter Rice Tart
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Sweet Pastry Crust
  1. 1 1/2 cups all-purpose flour
  2. 2 tablespoons granulated sugar
  3. 1/2 teaspoon salt
  4. 1 teaspoon baking powder
  5. 10 tablespoons frozen unsalted butter
  6. 3 tablespoons cold water
  1. 1/2 cup short grain white rice
  2. 1 1/2 cups water
  3. 3 cups whole milk
  4. 1 tablespoon unsalted butter
  5. 1/2 cup granulated sugar
  6. 1/2 teaspoon salt
  7. 2 teaspoons almond emulsion
  8. 1/2 cup almond meal
  9. 1 tablespoon all-purpose flour
  10. 1 large eggs
  11. 1/4 cup sliced almonds
  12. Powdered sugar
Sweet Pastry Crust
  1. In a medium bowl, combine flour, sugar, salt, and baking powder. Whisk to blend.
  2. With a hand grater, grate frozen butter into flour mixture. Stir to combine.
  3. Sprinkle in water and stir. At this point, the dough will not come together.
  4. Turn out onto your work surface and gently knead a few times to form a disk. The disk will still be pretty crumbly.
  5. Wrap in plastic wrap and refrigerate at least 1 hour.
  1. In a medium saucepan, bring water to a boil.
  2. Stir in rice. Cover and reduce heat to medium. Cook until rice is soft and water is almost completely gone (about 20 minutes).
  3. Add milk, butter, sugar, salt, and almond emulsion. Bring to a boil. Reduce heat to low and simmer until thickened to almost a risotto consistency (20-30 minutes).
  4. Remove from heat and allow to cool til just warm. Stir frequently so a skin doesn't form while cooling.
  5. When cooled, with a stick blender, blender, or food processor, puree the mixture until mostly smooth.
  6. Mix almond meal with flour then stir into rice mixture.
  7. Whisk in eggs one at a time. Set aside.
  8. Remove pastry from refrigerator and place on floured surface.
  9. Dust the top with flour. Using a rolling pin, press down on the dough to soften it a bit.
  10. Gently roll out to about 13 inches in diameter. Work it gently and slowly. This dough likes to crack.
  11. Transfer to an 11-inch tart pan with a removable bottom.
  12. Press dough into pan and trim the edges flush with the top edge of the pan.
  13. Pour the filling into the pastry-lined pan.
  14. Bake at 350 F on the bottom rack for about 30 minutes or until the filling is set and golden.
  15. Cool. Sprinkle sliced almonds on top and dust with powdered sugar.
Adapted from Spoonabilities
Adapted from Spoonabilities
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