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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys osterfladen (swiss easter tart), gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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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.

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

Step by 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 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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