Wednesday, March 18, 2009


As the Easter holidays are approaching, I thought that you might like to see a seasonal recipe on my blog and discover an offbeat dish instead of coming across the same old ones year after year...

In Switzerland, when the Easter period is nearing, we get to see "Rice Tarts" or "Gâteau de Pâques" in every supermarkets as well as in certain bakeries. Yet, although it seems to be quite a big thing here, at home, it has never been a custom to eat that speciality during passover. That has maybe to do with the fact that I have not been brought up in any kind of religious environment...

Anyway, this year, I thought that I'd satisfy my curiosity and learn more about our Swiss culinary traditions, so I decided to bake one of these intriguing tarts that is so popular in my country.

After a great deal of surfing in search of the perfect recipe, I came to the conclusion that if I was going to make a "Swiss Easter Tart", I was not going to use a Swiss recipe for the simple reason that I could not get a grip on any (on the web or in my personal recipe collection). My only source was, once again, going to be American (you American guys have some of the best cookbooks and recipe sites ever) and thanks to the great Nick Malgieri, I was finely going to be able to try that speciality and stop fantasizing about it!

"Easter Rice Pies" are very well-spread throughout the Northern part of Italy where they are called "Torta Di Riso" and are traditionally served alongside "Ricotta Pie" for Easter Sunday dessert, but it is less known that Switzerland also has it's own version of this lemon-scented custard tart made with rice, almond meal, milk and eggs.

While Italians line their tart shells with a filling resembling "Rice Pudding" or sweet "Risotto", we puree the rice preparation in order to get a smooth filling. The Swiss tart is also much lighter (made with milk) than our neighbor's pies which generally contain ricotta and/or cream.

Nick Malgieri's "Swiss Easter Tart" is really comforting, yet not heavy at all nor too sweet. This delightful dessert has a delicate ricy, milky, somewhat eggy (in a good way) and lemony flavor. Since the rice used is parboiled long-grain rice and it is cooked in boiling water first, the texture of this tart isn't as smooth or creamy as risotto or custard, but it is similar to that of a slightly starchy flan or omelet and is pleasantly rubbery.

A wonderful non-fussy and unusual brunch dish/dessert item that'll conquer you with it's delicacy and subtle aromas!

My blog was chosen as one of the must-see sites on this week's baking blog on the Guardian website (a British newspaper). See article here.

~ Swiss Easter Rice Tart ~
Adapted by Rosa's Yummy Yums from a recipe by Nick Malgieri.

Makes a 25cm (10-inch) tart.

Ingredients for the "Pastry":
1 1/2 Cups plus All-purpose flour and more for dusting
1 Tbs Granulated sugar
1/2 Tsp Salt
1 Tsp Baking powder
10 Tbs (150g/1 1/4 stick) Cold unsalted butter, cut into 10 pieces
4-6 Tbs Cold water
Ingredients for the "Rice Filling":
1/2 Cup Long-grain rice (parboiled/see remarks)
3 Cups Milk
1 Tbs (30g) Unsalted butter
1/2 Cup Granulated sugar
1/4 Tsp Salt
The zest of 1 organic lemon
1/2 Cup Ground blanched almonds
1 Tbs All-purpose flour
3 Large eggs (~63g)
Confectioners sugar, for dusting

1. Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend.
2. Add the butter and pulse 3 to 4 times, unt
il butter is in pea-size pieces.
3. Sprinkle in 4-6 tablespoons cold water. Pulse 4 times.

4. Turn dough out on lightly floured work surface and knead gently a few times to form a ball of dough that you'll shape into a disk and wrap in plastic.
5. Refrigerate at least 1 hour.
Method for the "Filling":
6. Meanwhile, half fill a medium (3 quart/3 l) saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes.
7. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and salt.
8. Bring to a boil over medium heat. Reduce heat to low
and simmer until mixture has thickened almost to a risotto consistency, about 25-35 minute.

9. Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid.
10. Purée in food processor.
11. Pour the mixture into a bowl and add lemon zest.

12. Mix ground almonds with 1 tablespoon flour, add t
o bowl and whisk in.
13. Whisk in eggs one at a time

14. Place oven rack in lowest position and preheat oven to 180° C (350° F).
15. Remove pastry from refrigerator and place on lightly flo
ured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 28cm (12-inche) in diameter.
16. Transfer to a 22cm (10-inch) tart pan with a removable bottom. Press dough evenly into pan and prick the base of the dough. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden.
18. Cool on a rack.

At point 3, d
ough will not come together, so don't panick. It's absolutely normal.
You can replace the ground almonds by ground hazelnuts which are
a lot more traditional and, if you wish, you can use orange rind instead of lemon rind as well as add a little vanilla flavor to the filling.
Use Arborio or Vialone risotto rice instead of parboiled rice. In that way, your tart will end up being more creamy.

Serving suggestions:
Eat this tart with either whipped cream, sweetened mascarpone,
lemon curd or hot fruit compote (red fruits).


~ Tarte Au Riz De Pâques (Suisse) ~
Recette de Nick Malgieri adaptée par Rosa's Yummy Yums 2009.

Pour une tarte de 25cm de diamètre.

Ingrédients pour la "Pâte":
1 1/2 Tasses (192g) de Farine blanche/fleur
1 CS de Sucre cristallisé

1/2 CC de Sel

1 CC de Poudre à lever
150g de Beurre non-salé, froid et coupé en 10 morceaux
4-6 CS d'Eau froide
Ingrédients pour la "Garniture Au Riz":
1/2 Tasse (100g) de Riz long grain (parboiled/voir remarques)
3 Tasses (720ml) de Lait

30g de Beurre non-salé
1/4 de CC de Sel
Le zeste d'un citron bio
1/2 Tasse (50g) Amandes (blanchies) moulues

1 CS de Farine blanche/fleur
3 Gros oeufs (~63g)
Soucre en poudre, pour décorer

Méthode pour la "Pâte":
1. Dans le bol d'un mixer, mettre la farine, le sucre, le sel et la poudre à lever. Mixer pour mélanger.
2. Ajouter le beurre et mixer en pulsant 3 ou 4 fois, jusqu'à ce que chaque morceau de beurre ait la taille d'un petits pois.
3. Ajouter l'eau et mixer tout en pulsant 4 fois.
4. Mettre le mélange sur une surface farinée et "pétrir" légèreme
nt afin de former une pâte, puis applatir en un disque.
5. Emballer dans du film plastique et mettre au frigo pendant au moins 1
Méthode pour la "Garniture Au Riz":
6. Pendant ce temps, remplir une casserole moyenne (3 l) avec de l'eau et porter à ébullition. Ajouter le riz et baisser la température. Cuire jusqu'à ce que le riz soit tendre, pendant 15 minutes.
7. Egoutter et remettre le riz dans la casserole. Ajouter le lait, le beurre, le sucre et le sel.
8. Porter à ébullition et baisser le feu, puis faire mijoter le mélange
(à feu moyen) pendant 25-35 minute.

9. Plonger la casserole dans de l'eau glacée afin de refroidir le mélange.
10. Mettre le mélange dans un mixer et réduire en une fine purée.

11. Verser dans un bol moyen et ajouter le zeste.
Ajouter à la purée de riz et bien incorporer.
13. Ajouter les oeufs un par un. Battre l'apareil à l'aide d'un fouet afin qu'il soit homogène et lisse.

14. Placer une grille dans la partie inférieure du four et préchauffer à 180° C.
15. Sortir la pâte du frigo et la poser sur une surface farinée. Saupoudrer le dessus avec un peu de farine. Exercer une pression sur toute la pâte à l'aide d'un rouleau à pâtisserie afin qu'elle se ramolissent et qu'elle puisse être étalée. Rouler la pâte en un cercle de 28cm.
16. Foncer le moule et bien l'étaler. Couper les bords et piquer le fond avec une fourchette. Verser la garniture dans la pâte.

17. Cuire environ 35 minutes, jusqu'à ce que la garniture soit dorée et ferme.
18. Faire refroidir sur une grille.

Au point 3, ne paniquez pas si la pâte ne forme pas une boule. C'est tout à fait normal.
Pour la garniture, vous pouvez remplacer les amandes par des noisettes moulues (plus traditionnel) et, si vou voulez, vous pouvez utiliser le zeste d'une orange bio au lieu du zeste de citron et même ajouter 1 CC d'extrait de vanille.
Si vous voulez obtenir une garniture plus crémeuse, alors prenez un riz
de type Arborio ou Vialone (pour risotto) au lieu du riz long grains.

Idées de présentation:
Servez cette tarte avec de la crème fouettée, du mascarpone sucré, du lemon curd ou avec une compote de fruits rouges tiède.


  1. Wow ! Your tart is so gorgeous ! And your pictures... are absolutely mouthwatering ! I remark than Easter is a great period for baking ! In France, I never saw rice tart. You are totally right when you write about American cookbooks and recipes sites. In the same way, some French cookbooks are sometimes so... vague. Never mind, your recipe is really fantastic !



  2. un tarte magnifique, originale et qui a l'air délicieuse...

  3. Une tarte originale mais certainement délicieuse que je ne demande qu'à goûter!!
    Bises, bonne journée

  4. Wow, this tart looks amazing! So very unique! I love your pictures!

  5. I think these are a wonderful idea Rosa...full of texture and creamy flavours.

  6. I never saw this before and looks great.

  7. this sounds unique and so extraordinary! nice one rosa!

  8. Ta tarte est superbe et très originale !

  9. When i first came to Belgium and when i saw rice tarts in bakers i was so surprised too see a cake made from rice as in India we used rice daily and i have never seen tart/cake made with them.
    Your tart look so delicious.

  10. Je ne connaissais pas du tout cette tarte! elle a l'air délicieux :)

  11. That is certainly different! i've never seen a rice filling before. And I also saw that you have a ceramic tart pan. I'm guessing it doesnt have a removable bottom. And yet you're able to carve out a perfect piece for pics....that is admirable :)

  12. I would love the lemon flavours that this traditional recipe has going on.

  13. Your tart looks delicious! I love rice pudding, so I'm sure I'd like this too.

  14. Lovely photos. I love the tart and the flowers! So pretty!

  15. Your tart look perfect! It really is just lovely! I make one very similar to this at Easter time too, except I use orange flower water in mine. My mom likes to substitute wheat berries for the rice, but I think I like the rice best.

  16. quelle tarte étonnante !!! merci pour cette découverte...

  17. Hi Rosa,
    I like the idea. Turkish cuisine also has some deserts that include rice.I will post them in the future.

  18. What great flavors! Your tart is very pretty and looks delicious. This is a fabulous and original brunch dish. Thanks for sharing this great recipe, Rosa!

  19. Wow - that's really cool, Rosa! Thanks for the lesson in Swiss traditions!

  20. The pictures of the tart are beautiful. What a delicious dessert!

  21. Wow, I learn another new specialty from your country. The tart is indeed look and sounds delicious.

  22. Elle est très originale cette tarte ! Tu me fais découvrir une nouvelle recette.
    Bisous, Doria

  23. Merci de nous faire découvrir cette tradition et cette tarte que je note tout de suite ayant un inconditionnel fan de riz au lait à ma maison!!!

  24. Quelle idée originale, je n'y aurais jamais pensé. Elle doit être bien bonne ta tarte au riz.
    Bisous et bonne soirée.

  25. Ohhh this is great! It's like a rice pudding pie. Lovely Easter recipe.

  26. I have never had a rice pie, it looks wonderful! I am a big fan of rice pudding, so I imagine I would like the pie.
    Your photos are absolutely gorgeous.

  27. Rosa,
    I have never heard of this desssert but I am lovig it!

  28. I would love to try this. Simple and gorgeous.

  29. Une tarte qui me comble de plaisir , j'ai très envie de la réaliser avant la fin de semaine
    Merci Rosa pour ce dessert que je trouve très original qui donne très envie de mordre dedans ...

  30. Je n'aurai pas imaginé y mettre du riz ...original

  31. de bien jolies photos...un vrai régal cette tarte


  32. I've never heard of this either but it sounds delicious.

  33. Wow... this really I must try it soon, great for using the left-over rice, thank's for sharing :)

  34. rice in a tart quite a change ..thanks for the idea

  35. Rosa, that's good you share with us this traditional Easter rice tart. It looks yummy !!

  36. Beautiful. I love springtime food, and this definitely fits into that category. I honestly had never heard of rice tarts before reading this post, and now I am eager to try one!

  37. Do you know why it's cooked at Easter? Is it just the eggs after fasting?

  38. I've made various rice puddings but never a rice pie! This just may bear making. I so wish our waistlines had more capacity. So many things I want to try and only so much we can eat!

  39. Une tarte au riz... du jamais vu par ici... sont bizarre ces Suisses quand même!!;) En tous cas elle a l'air délicieusement crémeuse ta tarte Rosa... miam.

  40. tarte au riz et amandes.....là je craque un maximum

  41. très tentant l'association riz amandes.bises

  42. J'ai déjà repéré cette tarte qui semble d'origine belge... alors que je la croyais italienne ... et voilà que chez toi, elle est suisse.
    Je vais la faire.

  43. MERCI pour cette belle decouverte... c'est bien original!! bisous et bonne journée

  44. ARWEN: It is baked on easter because rice represents fertility and, of course, it contains eggs...

    MAMINA: Il semble qu'elle soit faite dans différents pays... La version belge est plus proche de l'italienne car le riz est pas réduit en purée comme la suisse. J'espère qu'elle te plaira...

  45. quelle bonne et belle idee, Rosa!

  46. Osterfladen mit Reis, ein interessantes Rezept. Und den Schokohasen nehm ich auch gleich mit.

  47. L'idée du riz dans la garniture me plait beaucoup! Ta tarte a l'air moelleuse et très gouteuse! Bonne journée.

  48. une jolie découverte pour nous, c'est la première fois que je vois cette tarte !! merci merci et tes photos sont tjs aussi belles !!

  49. Wow, Rosa!! This looks so delicious!!! Love your pictures too!!! It is so yum yum :)!!!

  50. je ne savais pas que c'etait en Suisse un dessrt de pâques
    ça m'a l'air bien bon et bien parfumé

  51. Waouh ! J'adore les desserts au riz alors là... bravo !
    C'est vrai qu'elle ressemble à la pastiera napolitaine mais c'est encore autre chose. J'aime beaucoup cette version avec des amandes et une crème de riz.

  52. Rosa, I love that pic of the slice looking at me, straight between the eyes....yummy!

  53. Rice tart! Hmmm. I should keep this in mind. I'd love to write an article about how rice is used in sweets.

  54. lovely! I've never tried rice tart, but I'm saving this to my recipe files!

  55. Une tarte magnifique ! Je n'ai jamais essayé de réaliser une tarte au riz. Tu me donnes envie :)

  56. This tart is an absolute inspiration! YUM.

  57. ça doit être extra!! par contre je pense qu'il vaut mieux la manger à l'heure du thé car ça doit être assez consistant! mais quel régal!

  58. Et bien l'esthétique déjà me plaît comme la douceur et les parfums citron-amandes et la réalisation, belle et légère juste pour fêter le retour du printemps ! Bises

  59. Lovely recipe and what a beautiful tart! I had not heard of rice tarts before I read your post. Thanks for the education!


  60. Yummilicious tart..n so pretty..!!!

  61. tes photos me donnent envie de la tester là tout de suite!!!!

  62. Beautiful photos. Love the pink/yellow combo. Mmmm, that looks so good!

  63. Magnifique et surprenant! Tes photos ne font qu'attiser l'envie de gouter à cette merveille. Tu sais, ça me fait penser à la pastiera italienne, un peu!!!

  64. Love your take on Easter Rosa! What a gorgeous looking tart :)

  65. Hmm, this is a very tempting Swiss Dessert! i love the flower that stands next to the tart!

  66. Very nice tart.. and the pictures are so lovely especially with the bunny :)

  67. As a rice pudding fanatic, I'd call this a slice of heaven!

  68. I have not idea or heard about rice tart at all so this is something I'm game to try :D

  69. rosa, to tell you the truth, no matter how much I crazy about Italian cruisine, their risotto tart the grainy texture I really don't appreciate that much. This version you making is definitely very attractive!

  70. j'adore...fine, delicata deliziosa ne sono certa...primaverile, una gran voglia di mordere!
    Complimenti Rosa...sempre deliziose le tue ricette!
    Buon fine settimana :)

  71. Salut Rosa!

    Super appétissant cette tarte au riz. Nous connaissons le gâteau de riz très français mais là nous sommes séduites par cette recette d'autant que la photo donne vraiment envie! A essayer de toute urgence.

  72. très appétissante et très printanière cette tarte

  73. Such pretty Easter colors! Such delicate lines...

    I'm very intrigued by this Swiss rice tart, never tasted it, can't even imagine how it must be... must try! must try!

  74. I never heard of rice looks so good. Thanks for sharing the recipe. By the way the picture of the snow are so pretty...I just love them.

  75. This is beautiful. I love seasonal recipes.

  76. Voilà une belle (et bonne) découverte !!

  77. Lovely tart and I love ho wyou presented it with a beautiul pink flower.

  78. JE connais pas ce genre de tarte...elle me semble succulente et la photo est très réussi...

  79. I have never had a rice tart before. It looks and sounds really good!

  80. Such an unusual tart. The rice filling sounds so interesting.

  81. Je vois bien du lemond curd avec cette petite merveille.

  82. Cela me rappelle un peu une tarte à base de blé vue chez Sandra... Elle a l'air toute douce et savoureuse

  83. This looks wonderful. I have never heard of it. We make the cassata at Easter in our home.

  84. Looks yummy. I love rice tarts. As a kid I used to eat this Dutch rice tart called "Rijstevlaai". It's usually served with a big dollop of whipped cream. Yum. The only "obvious" difference between that one and yours, is that the Dutch use a yeasted dough for the crust, so it's a sweet and soft/bread-y kind of a crust.