Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF
Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys osterfladen (swiss easter tart), gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have vickys osterfladen (swiss easter tart), gf df ef sf nf using 18 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF:
  1. Get for the Pastry
  2. Make ready 160 g gluten-free / plain flour
  3. Get 1/8 tsp xanthan gum if using GF flour
  4. Get 1 tsp caster sugar
  5. Make ready 100 g gold foil wrapped Stork block margarine
  6. Take 2-3 tbsp coconut milk
  7. Take for the Filling
  8. Make ready 370 ml full fat coconut milk
  9. Get 70 g short grain / pudding rice
  10. Make ready 1 tbsp ground flax seed
  11. Take 2 tbsp warm water
  12. Take 60 ml aquafaba - water from a can of chickpeas / white beans
  13. Make ready 60 g caster sugar / superfine
  14. Take 50 g ground almonds or ground rice
  15. Take 50 g coconut cream
  16. Make ready zest of 1 whole lemon
  17. Get 2 tbsp raspberry jam, warmed for easy spreading
  18. Prepare icing sugar to garnish
Instructions to make Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF:
  1. Starting with the pastry base, mix the flour and sugar in a bowl then cut in the cubed margarine
  2. When the mixture resembles breadcrumbs, add the milk and bring together to form the dough
  3. Wrap in clingfilm and let chill in the fridge for 30 minutes
  4. Meanwhile, bring the milk and rice to boil in a pan then turn down and let simmer for 20 - 30 minutes until the milk has been completely absorbed
  5. Set aside to cool completely in a mixing bowl
  6. Preheat the oven to gas 4 / 180C / 350F and ready a loose-bottomed 23cm fluted pie or flan dish
  7. Roll the pastry out on a floured surface until around 5mm thick and press into the pie dish
  8. Trim off the excess, prick the base with a fork and chill for a further 15 minutes
  9. Line the pastry with parchment paper and baking beans / dry rice and bake for 15 minutes
  10. Meanwhile, whisk up the aquafaba in a stand mixer until peaking like a meringue mix. This will take 10 - 15 minutes
  11. Also mix the flax seed and water together and set aside
  12. Remove the baking beans & paper from the pastry and bake a further 5 -10 minutes. Set aside to cool slightly
  13. Make the filling by combining the cooled rice with the sugar, ground almonds / rice, cream, lemon zest & flax mix
  14. Then fold in the whipped aquafaba
  15. Spread the jam onto the pastry base
  16. Spoon the filling mixture in and bake for 30 - 35 minutes until puffed up and turning golden and set
  17. Let cool before serving
  18. Serve sliced and dusted with icing sugar
  19. Lovely!

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