Swiss Osterfladen (Easter Rice Tart)
Traditionally served over Easter in Switzerland, this fabulous tart is subtly flavoured with almonds, oranges and lemons.
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For the Tart Shell
1 ½ cups cake flour
1 Tbsp castor sugar
½ tsp salt
1 tsp baking powder
160 g butter, cold and cubed
3 Tbsp cold water
For the Filling
1 ½ cups cooked Spekko Long Grain White Rice
3 cups full cream milk
½ cup white sugar
1 Tbsp butter
¼ tsp fine salt
1 lemon, zested
2 oranges, zested
½ cup almond flour
1 Tbsp cake flour
3 large eggs
Icing sugar to garnish
Raspberry jam to garnish
For the tart base, add the flour, sugar salt and baking powder into a food processor. Pulse a few times to mix.
While pulsing, add the butter a block at a time. You want it to be granules, like big sand.
Add the water, 1 Tbsp at a time, you might not need all, pulse a few more times. It will still be loose.
Tip the dough out onto a clean floured surface. Gently press the dough together until it’s compacted into a disc. You don’t want it to get too warm so when it’s just combined wrap it in plastic wrap and place in the fridge. Chill dough for minimum 1 hour.
In a large saucepan add the cooked rice, milk, sugar, butter, and salt. Bring this to a boil.
Reduce to a simmer and cook for about 30 minutes until reduced and thickened. Blend until smooth with a stick blender and set aside to cool.
In a large bowl add the rice puree and the lemon and orange zest and stir through.
Add the almond flour and cake flour and mix until smooth.
Add the eggs one at a time, making sure to mix thoroughly between each one so they are fully incorporated.
Preheat your oven to 180 degrees.
Place your refrigerated dough on a floured work surface. Roll out gently until about a 4-5 mm thick disc. Spray your tart tin with some non-stick spray and gently line the tin with your rolled out dough. You can trim any excess over the top of the sides with a knife.
Pour the rice mixture into the tart base and gently smooth the top with a spoon.
Bake the tart for 35-40 minutes. You want the pastry to be cooked through, and the rice filling should be set and slightly golden.
Cool on a cooling rack for at least 20 minutes before serving.
Dust with a generous amount of icing sugar and extra zest and orange segments before serving.