Recipe of Any-night-of-the-week Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys osterfladen (swiss easter tart), gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this recipe, we must first 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 can achieve that.

The ingredients needed to make Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF:

1. Make ready for the Pastry
2. Prepare 160 g gluten-free / plain flour
3. Take 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. Make ready 2-3 tbsp coconut milk
7. Take for the Filling
8. Make ready 370 ml full fat coconut milk
9. Prepare 70 g short grain / pudding rice
10. Make ready 1 tbsp ground flax seed
11. Get 2 tbsp warm water
12. Take 60 ml aquafaba - water from a can of chickpeas / white beans
13. Prepare 60 g caster sugar / superfine
14. Make ready 50 g ground almonds or ground rice
15. Make ready 50 g coconut cream
16. Prepare zest of 1 whole lemon
17. Get 2 tbsp raspberry jam, warmed for easy spreading
18. Get 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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