SWISS EASTER RICE TART
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. "It was called gâteau de Pâques and I remember it very well," said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. "There would be a bunny in icing sugar stenciled on top." Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- 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.
- Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
- Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. 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.
- Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners' sugar before serving.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 312 milligrams, Sugar 17 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mixs channel
[email protected]I wouldn't recommend this recipe to anyone.
emily mejia
[email protected]This was a complete disaster. The crust was soggy and the filling was bland.
smith Chr
[email protected]This was a lot of work for what it was. I don't think I'll be making it again.
USMAN BALOCH
[email protected]I found the crust to be a bit too dry, but the filling was delicious.
Brendan Peterson
[email protected]This was a bit too sweet for my taste, but my kids loved it.
Troy Sublett
[email protected]I'm not a big fan of rice pudding, but this was actually really good! The crust was crispy and the filling was creamy and flavorful.
Ronel Sass
[email protected]This is a great recipe. I've made it several times and it's always a hit.
Ayan Bravo
[email protected]Delicious! I made this for my family and they loved it.
Ghulam mujtaba
[email protected]This was my first time making a rice tart and it was a success! The filling was creamy and the crust was crispy. I will definitely be making this again.
Smiling Pen
[email protected]This is a delicious and easy-to-make recipe. I used leftover rice and it turned out great. I will definitely be making this again.
Khuramjan Khuramjan
[email protected]I made this recipe for Easter brunch and it was a hit! Everyone loved the creamy filling and the crispy crust.
Iv akter
[email protected]This was a great recipe! I made it for my family and they loved it. The rice crust was crispy and the filling was creamy and flavorful.
Esther Biokorogha
[email protected]I've been making this recipe for years and it's always a favorite. The rice crust is so easy to make and the filling is always creamy and delicious. I love that it can be served warm or cold.
Kamal Bajagai
[email protected]This is the first time I've made a rice tart and it was a huge hit! The filling was creamy and flavorful, and the rice crust was crispy and delicious. I will definitely be making this again.