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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys osterfladen (swiss easter tart), gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look fantastic.

Buy From an Award Winning Supplier. Com, We Have Unique Products That Are Not Easily Found Elsewhere. 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!

To get started with this recipe, we have to 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 cook 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. Get 1/8 tsp xanthan gum if using GF flour
  4. Get 1 tsp caster sugar
  5. Prepare 100 g gold foil wrapped Stork block margarine
  6. Take 2-3 tbsp coconut milk
  7. Get 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. Make ready 2 tbsp warm water
  12. Get 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. Take 50 g coconut cream
  16. Make ready zest of 1 whole lemon
  17. Get 2 tbsp raspberry jam, warmed for easy spreading
  18. Make ready icing sugar to garnish

Emma Gardner's Osterfladen (Swiss Easter tart) This traditional Swiss recipe is only made for a few weeks around Easter. My mum lives in Switzerland, so it's lovely to celebrate across both cultures. The filling is quite unusual, with creamy rice, lemon and a lick of jam on the bottom. with icing sugar and place on top of finished Easter Cake as decoration. -Apricots (dried) can be replaced by sultanas, plums (dried) or soft "Speck" pears (first dried, then steamed which gives them Description Traditional Swiss Easter Rice Tart Recipe has a custard type filling with rice pudding, citrusy lemon, ground almond and a crunchy, sweet tart crust. This custard tart, traditionally only served during Easter in Switzerland, has the additional flavor enhancers of amaretto liquor and raisins which pairs perfectly with the citrus.

Steps 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!

The filling is quite unusual, with creamy rice, lemon and a lick of jam on the bottom. with icing sugar and place on top of finished Easter Cake as decoration. -Apricots (dried) can be replaced by sultanas, plums (dried) or soft "Speck" pears (first dried, then steamed which gives them Description Traditional Swiss Easter Rice Tart Recipe has a custard type filling with rice pudding, citrusy lemon, ground almond and a crunchy, sweet tart crust. This custard tart, traditionally only served during Easter in Switzerland, has the additional flavor enhancers of amaretto liquor and raisins which pairs perfectly with the citrus. Like in America and European countries, Easter celebration in Switzerland is marked by a growing commercialization with religious aspects of the festival taking a backseat. These tarts generally contain either rice or semolina. My local bakery uses semolina and a thin layer of apricot jam.

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