Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys osterfladen (swiss easter tart), gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Make ready for the Pastry
- Make ready 160 g gluten-free / plain flour
- Take 1/8 tsp xanthan gum if using GF flour
- Make ready 1 tsp caster sugar
- Prepare 100 g gold foil wrapped Stork block margarine
- Get 2-3 tbsp coconut milk
- Make ready for the Filling
- Make ready 370 ml full fat coconut milk
- Prepare 70 g short grain / pudding rice
- Prepare 1 tbsp ground flax seed
- Get 2 tbsp warm water
- Take 60 ml aquafaba - water from a can of chickpeas / white beans
- Get 60 g caster sugar / superfine
- Get 50 g ground almonds or ground rice
- Make ready 50 g coconut cream
- Prepare zest of 1 whole lemon
- Prepare 2 tbsp raspberry jam, warmed for easy spreading
- Get icing sugar to garnish
Visit the Waitrose website for more recipes and ideas. Emma Gardner's Osterfladen (Swiss Easter tart). Shutterstock koleksiyonunda HD kalitesinde Swiss Easter Rice Tarts Tartlets Sprinkled temalı stok görseller ve milyonlarca başka Swiss Easter rice Tarts and tartlets sprinkled with powdered sugar and lemon zest cut in slices, gateau de Paques, Osterfladen, on a. Easter in Switzerland: all the typical food traditions, from chocolate rabbits to osterfladen, the Basel cake.
Instructions to make Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF:
- 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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