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

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

You can have Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF using 18 ingredients and 19 steps. Here is how you achieve that.

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

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

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

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!.