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Swiss Easter Rice Tart

Course Cake
Cuisine Switzerland
Keyword Rice
Servings 8 serves

Ingredients

Sweet Dough (appr. 1kg)

  • 250 g sugar
  • 125 g butter
  • 1 egg
  • 1 pinch salt
  • 125 ml milk
  • 500 g flour white, type 400 or type 550

Ingredients for 1 cake (Ø 28 cm)

Rice pudding

  • 70 g round grain rice Camolino/Originario
  • 560 g whole milk
  • 10 g butter
  • 2 pinches salt

Filling

  • 150 g almond paste
  • 2 egg yolk
  • 1 lemon untreated (organic)
  • 2 egg white
  • 35 g sugar
  • 15 g flour white, type 400

Cake

  • 320 g sweet dough
  • 80 g apricot jam
  • 35 g sultanas
  • 2 tbsp rum
  • powdered sugar

Instructions

Sweet dough

  1. Beat the sugar and butter until frothy.
  2. Add the egg and salt and continue beating.
  3. Gradually add milk.
  4. Finally, mix in the white flour and make sure that the dough is not worked too hard.
  5. Before further processing, let the dough rest in the refrigerator for at least 1 hour.

Rice pudding

  1. Put the milk, the rice, butter and salt in a saucepan.
  2. Bring it briefly to boil, turn the heat back down to medium and stir the rice pudding until it only slightly simmers .
  3. Then put the lid on so that a small gap remains and let the rice pudding simmer gently for about 15 minutes. Stir from time to time.
  4. Remove the lid and let the rice pudding simmer for another 5–10 minutes until it is soft and cooked. The final weight of the rice pudding should now be approx. 500–530 g. Let cool down.

Cake

  1. Cover the bottom of a round tart pan (Ø 28 cwith baking paper and grease the edge with butter.
  2. Roll out the dough about 3 mm thin, lay it in the tart pan and dab the bottom of the dough with a fork.
  3. Blind bake the dough
  4. Therefore preheat the oven to 180 ° C.
  5. Place baking paper on the dough in the tart pan and cover it with around 500 g of dried legumes, such as peas. This way, the dough does not blister during blind baking.
  6. Then bake the dough in the preheated oven for 15 minutes. Let it cool and remove the legumes and baking paper.
  7. Cover the dough base with the apricot jam and spread the sultanas (marinated in the rum about 1-2 hours in advancevenly over it.
  8. Preheat the oven again to 180 ° C.

Filling

  1. Weigh the almond paste and egg yolk in the bowl of the food processor. Grate three quarters of the zest of the lemon and then beat until it becomes light and frothy.
  2. Puree the cooled milk rice in a high-performance mixer and stir it step by step into the almond mixture.
  3. Briefly mix in white flour.
  4. Whisk the egg white with sugar until stiff and carefully fold under the filling.
  5. Put the filling in the prepared baking pan and distribute it evenly.
  6. Slide the cake on the bottom rail into the preheated oven and bake golden for about 45-50 minutes.

  7. Some suggest the following procedure after baking. Immediately cover the cake with a kitchen towel, place a round cake rack on top of it and tumble onto the cake rack covered with the kitchen towel. Remove the baking tray immediately and let the Easter cake upside down cool down for about 45 minutes. Then turn the cake back and let it continue to cool down.

    If you think this procedure is too risky then just let it cool down remove and remove it from the tart pan. It might be the case by this procedure that the dough is not as crusty as with the other proposal.

  8. Shortly before serving dust with powdered sugar.

Recipe Notes

Recipe baes on https://streusel.ch/osterkuchen/
Photography by Francesco Tonelli for The New York Times