Swiss Rice Tart

March 26, 2019

Swiss Rice Tart

Sweet Pastry Crust

1 ½ cups all-purpose flour, a little extra on the side for dusting
1 Tablespoon sugar
½ teaspoon salt
1 teaspoon baking powder
10 Tablespoons unsalted butter
3 Tablespoons cold water

Rice pudding custard

½ cup rice
1½ cups water
2 cups evaporated milk
1 cup skim milk
1 Tablespoon cold unsalted butter
½ cup sugar
½ teaspoon salt
½ cup amaretto liqueur
½ cup raisins
2 teaspoons grated lemon zest
½ cup almond meal flour
1 Tablespoon all-purpose flour
3 large eggs
¼ cup sliced almonds
⅓ cup confectioners’ sugar

INSTRUCTIONS

Combine 1 ½ cups flour, 1 Tablespoon sugar, ½ 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.
Add ½ cup amaretto liqueur & ½ cup raisins, in a small bowl. Let the raisins soak until you are ready to add to the rice pudding custard.
Meanwhile, half fill a 3-quart saucepan with 1½ cups water, bring to a boil. Stir in rice, lower heat to medium and cook until rice is soft – about 15 minutes or longer until the water almost evaporates completely.
Add evaporated milk & skim milk, 1 Tablespoon butter, ½ cup sugar and ½ teaspoon salt. Bring to a quick boil. Reduce heat to low and add the amaretto liqueur. Leave the raisin aside.
Simmer until mixture has thickened almost to a risotto consistency, about 20 minutes.
Place saucepan in a large bowl of ice water for 10 minutes to cool mixture.
When cooled, purée mixture in food processor. Then pour into a bowl and add lemon zest and raisins.
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 dough.
Bake about 35 minutes, until filling is set and golden.
Cool on a rack. Dust with sifted confectioners’ sugar before serving.

Explore More Topics

Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients.

We are Utah’s premier baking and cooking resource!

Questions?

888-881-9957
[email protected]

Swiss Rice Tart

Swiss Rice Tart

Sweet Pastry Crust

Rice pudding custard

INSTRUCTIONS

Explore More Topics

Office Hours

PAYMENT METHODS