Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF. Pobierz to zdjęcie Swiss Easter Rice Tart Osterfladen Flat Lay teraz. Szukaj więcej w bibliotece wolnych od tantiem zdjęć stockowych iStock, obejmującej zdjęcia Bez ludzi, które można łatwo i szybko pobrać. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean?

It is best to run some. Emma Gardner's Osterfladen (Swiss Easter tart). This traditional Swiss recipe is only made for a few weeks around Easter. 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.

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

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

My mum lives in Switzerland, so it's lovely to celebrate across both cultures. And lives up to our time! Leave the tart to cool to a warm state and fall asleep with powdered sugar. See more ideas about Tart recipes, Dessert recipes, Food.

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

Starting with the pastry base, mix the flour and sugar in a bowl then cut in the cubed margarine.
When the mixture resembles breadcrumbs, add the milk and bring together to form the dough.
Wrap in clingfilm and let chill in the fridge for 30 minutes.
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.
Set aside to cool completely in a mixing bowl.
Preheat the oven to gas 4 / 180C / 350F and ready a loose-bottomed 23cm fluted pie or flan dish.
Roll the pastry out on a floured surface until around 5mm thick and press into the pie dish.
Trim off the excess, prick the base with a fork and chill for a further 15 minutes.
Line the pastry with parchment paper and baking beans / dry rice and bake for 15 minutes.
Meanwhile, whisk up the aquafaba in a stand mixer until peaking like a meringue mix. This will take 10 - 15 minutes.
Also mix the flax seed and water together and set aside.
Remove the baking beans & paper from the pastry and bake a further 5 -10 minutes. Set aside to cool slightly.
Make the filling by combining the cooled rice with the sugar, ground almonds / rice, cream, lemon zest & flax mix.
Then fold in the whipped aquafaba.
Spread the jam onto the pastry base.
Spoon the filling mixture in and bake for 30 - 35 minutes until puffed up and turning golden and set.
Let cool before serving.
Serve sliced and dusted with icing sugar.
Lovely!.

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