Celebrate Easter With This Elegant Tart From The Swiss Alps!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative with healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract provides a similar flavor profile.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a tartness while sultanas are often less expensive.

Make a tart dough with 1 and 2/3 cups sifted flour and 1/3 cup cold butter, mixing until it resembles rough sand.

Add 1/2 cup cold water to form a dough and chill for at least an hour.

Roll out the chilled dough for an 11-inch tart pan and drape it into the pan, ensuring it fits into the corners.

Prick the dough with a fork to prevent bubbles during baking.

Spread apricot jam on the bottom of the tart shell.

Soak raisins in vanilla rum to plump them.

In a saucepan, bring 1 and 2/3 cups whole milk to a boil, then add 1 teaspoon vanilla extract and a pinch of salt.

Whisk in 4 tablespoons semolina flour and cook until thickened, then remove from heat and let cool for 10 minutes.

Whip 3 egg whites into stiff peaks, then add the yolks and mix.

Fold the egg mixture into the cooled milk mixture along with the rum soaked raisins.

Pour the filling into the tart shell and smooth the top.

Bake in the oven at 400°F for 40 minutes.

Let the tart cool to room temperature before garnishing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens