A Swiss favourite, Osterfladen is a traditional tart recipe typically enjoyed at Easter time. Inspired by the other Swiss essentials stocked in the shop, our assistant manager, Lucy’s scrumptious recipe is a must-have for your Easter celebrations.
- 400ml whole milk
- 70g short grain rice
- 65g caster sugar
- 50g ground almond
- 1 lemon, zested
- 2 eggs
- 2 tbsp raspberry jam
- 160g plain flour
- ¼ tsp fine sea salt
- 100g unsalted butter
- 50g double cream
In a saucepan, bring the milk to boil with a pinch of salt. Add the rice and simmer gently, stirring often, until the mixture has thickened. This should take about 25 minutes. Scrape into a bowl and cool before chilling completely.
For the pastry, sieve the flour, sugar, and salt into a bowl. Rub in the butter until it resembles wet sand, then mix in the milk with a knife. On a work surface, flatten the dough with the palm of your hand and fold in half. Repeat, flattening again into a disc and wrap it in cling film. Chill for at least 30 minutes.
Preheat the oven to 180°C, gas mark 4. Roll out the pastry on a well-floured surface to about 0.3cm thick ensuring it’s large enough to line a 23cm fluted tart case. Place the tin on a baking sheet and then line with the pastry, pressing into the corners and sides. Trim any excess from the edges and chill for 20 minutes more.
Prick the pastry base with a fork, then line with parchment and baking beans. Bake for 15 minutes, remove the parchment and beans, then return to the oven for 5 minutes more. Set aside to cool.
Beat the sugar, ground almonds, cream, lemon zest and egg yolks into the rice. In a separate bowl, whisk the egg whites to stiff peaks, mixing into the rice mixture to loosen it, before folding in the rest.
Spread the jam over the tart base and spoon the rice filling on top. Bake for 30 – 35 minutes until it’s golden brown, puffy, and set. Remove from the tin and cool on a wire rack. Serve at room temperature or chilled. Dust with icing sugar.