Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF. one of my favorites . This time, I will make it a little bit tasty. This is gonna smell and look deliciou

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

1. Prepare of for the Pastry
2. Prepare 160 g of gluten-free / plain flour
3. Prepare 1/8 tsp of xanthan gum if using GF flour
4. You need 1 tsp of caster sugar
5. It’s 100 g of gold foil wrapped Stork block margarine
6. It’s 2-3 tbsp of coconut milk
7. It’s of for the Filling
8. It’s 370 ml of full fat coconut milk
9. Prepare 70 g of short grain / pudding rice
10. It’s 1 tbsp of ground flax seed
11. You need 2 tbsp of warm water
12. You need 60 ml of aquafaba - water from a can of chickpeas / white beans
13. It’s 60 g of caster sugar / superfine
14. It’s 50 g of ground almonds or ground rice
15. Prepare 50 g of coconut cream
16. Prepare of zest of 1 whole lemon
17. You need 2 tbsp of raspberry jam, warmed for easy spreading
18. Prepare of icing sugar to garnish

Step 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 minute 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!

So that’s going to wrap it up with this special food Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!