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    Emma Gardner's Osterfladen (Swiss Easter tart)

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    Emma Gardner's Osterfladen (Swiss Easter tart)

    This traditional Swiss recipe is only made for a few weeks around Easter. My mum lives in Switzerland, so it’s lovely to celebrate across both cultures. The filling is quite unusual, with creamy rice, lemon and a lick of jam on the bottom.

    • Vegetarian
    • Preparation time: 30 minutes, plus cooling, chilling and resting
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 45 minutes, plus cooling, chilling and resting

    Serves: 8


    370ml whole milk

    70g short grain rice

    60g caster sugar

    50g ground almonds

    50g double cream

    1 lemon, zest

    2 eggs, separated

    2 tbsp raspberry jam



    160g plain flour, plus extra for dusting

    ½ tsp caster sugar

     1/4 tsp fine sea salt

    100g unsalted butter, cubed and chilled

    2 tbsp whole milk


    1. In a saucepan, bring the milk to the boil with a pinch of salt. Add the rice and simmer gently, stirring often, until the mixture has thickened – about 25 minutes. Scrape into a bowl and cool, before chilling completely.

    2. 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 cutlery 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 in cling film; chill for at least 30 minutes.

    3. Preheat the oven to 180˚C, gas mark 4. Roll out the pastry on a well-floured surface to about 0.3cm thick, 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.

    4. 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.

    5. 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 1/3 into the rice mixture to loosen it, before folding in the rest.

    6. Spread the jam over the tart base and spoon the rice filling on top. Bake for 30-35 minutes, until golden brown, puffy and set. Remove from the tin and cool on a wire rack. Serve, at room temperature or chilled, dusted with icing sugar, if liked.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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