Swiss Easter Rice Tart
Servings
8-10
Servings
8-10
Ingredients
Sweet Pastry Crust
Rice Custard Filling
Topping
Instructions
Pastry
  1. In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse about 3-4 times, until butter is in pea- size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured work surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate at least an hour.
Custard Filling
  1. In a small bowl, combine amaretto liqueur & raisins & allow to marinate until ready to add to filling.
  2. In a large saucepan, bring water to a boil. Stir in rice, lower heat to medium & cook until rice is soft & water is absorbed. Add evaporated milk, skim milk, butter, sugar & salt. Bring to a quick boil. Reduce heat to low & add amaretto liqueur ONLY, setting raisins aside.
  3. Simmer until mixture has thickened almost to a ‘risotto’ consistency, about 20 minutes. Remove from heat & place the saucepan in a bowl of ice water for 10 minutes to cool mixture.
  4. Preheat oven to 350 F. & place oven rack in the lowest position. When cooled, pour rice mixture into a bowl; add lemon zest & raisins. Mix ground almonds with the 1 Tbsp flour & fold into mixture along with eggs.
  5. Press chilled pastry evenly into tart pan. Trim edges flush with pan. Pour filling into pastry dough & bake about 35 minutes, until filling is set & golden. Cool on a wire rack. Dust with powdered sugar & almond slices (create a design if you wish) before serving.
Recipe Notes
  • This recipe was adapted from a site called cuisine Switzerland.
  • I had used a 10-inch tart pan for mine but there was a small amount of filling left over which had to be baked in a casserole dish.
  • I would suggest using a 10-inch spring form pan instead so the pastry sides could be higher to accommodate the extra filling.