Reference to Producing Extraordinary Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys osterfladen (swiss easter tart), gf df ef sf nf recipe. You can have vickys osterfladen (swiss easter tart), gf df ef sf nf using 18 ingredients and 19 steps. Here is how you do it.

To prepare an extraordinary Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF, here are the ingridients required:

1. Take of for the Pastry.
2. Take of gluten-free / plain flour.
3. Provide of xanthan gum if using GF flour.
4. You need of caster sugar.
5. Provide of gold foil wrapped Stork block margarine.
6. Use of coconut milk.
7. Prepare of for the Filling.
8. Use of full fat coconut milk.
9. Use of short grain / pudding rice.
10. You need of ground flax seed.
11. Provide of warm water.
12. You need of aquafaba - water from a can of chickpeas / white beans.
13. Get of caster sugar / superfine.
14. Get of ground almonds or ground rice.
15. Provide of coconut cream.
16. Take of zest of 1 whole lemon.
17. Provide of raspberry jam, warmed for easy spreading.
18. You need of icing sugar to garnish.

After readying the materials, next you are ready to make your tasty Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF by following the procedures below:

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!.

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

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step by step to make Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF

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