Hello everybody, it’s me, Connelly, welcome to my recipe website. Today, I will show you a way to make a special dish, vickys osterfladen (swiss easter tart), gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF. The filling is made from rice pudding mixed with meringue (my special eggless recipe!) which is a bit unusual but totally delicious! Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF.

Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is something that I have loved my entire life.

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

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

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

The secret ingredient of this tart is…. wait for it…. rice! If you like rice pudding, you will love this tart. Some recipes ask for grits instead of rice, but I like the rice version much better. This "Osterfladen" Recipe reminds me of my childhood in Switzerland.

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!

My Mother and Grandmother would bake traditional Easter Cake for the whole family during the Easter time. "Osterfladen" is served on Easter Sunday as the centrepiece for the Easter feast next to all the other Easter Goodies. Classical Swiss Easter Cakes are made with semolina (polenta) like this Recipe or with milk. These tarts generally contain either rice or semolina. My local bakery uses semolina and a thin layer of apricot jam. One of the bakers I spoke with last year said he preferred using semolina over rice because it makes a lighter cake.

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