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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this one is a traditional swiss easter-tart made with rice (of course! its all about fertility.. hence the bunnies) and a wonderful hint of lemon. Ingredients:
about 320g ready made pate brisée sucrée rolled out and fitted into a 30cm round tart tin with removable bottom |
for the filling |
50g camolino rice (rice you would use for puddings or soups) |
3,2 dl milk |
30 g butter |
50 g sugar |
50 g ground almonds |
3 eggs, separated |
1 tsp baking powder |
50 g raisins |
1 packet of vanilla sugar |
zest of one lemon |
another 2 tablespoons of sugar, if desired... |
Directions:
1. put rice, milk, butter, sugar and almonds in a saucepan and cook together till thick, stirring from time to time. place in a bowl and leave to cool.
2. beat egg white and baking powder until stiff. add raisins, vanillasugar, eggyolks and lemonzest. mix with cooled filling and spread over dough.
3. bake in preheated oven at 220c° for 20-30 minutes. when cool, dust with icing sugar.
4. at its best on the day it's made.
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