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Half an Hour to Homemade Tasty Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF

Wishing to dine Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear ways on preparing a Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to vickys osterfladen (swiss easter tart), gf df ef sf nf recipe. You can cook vickys osterfladen (swiss easter tart), gf df ef sf nf using 18 ingredients and 19 steps. Here is how you achieve that.

To make an unforgettable Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF, below are the ingridients needed:

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

After preparing the ingridients, next you are ready to prepare your appetizing Vickys Osterfladen (Swiss Easter Tart), GF DF EF SF NF by following the instructions on this section:

  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!.

Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific foods. It is best to run some. Gluten free & Dairy free Sweet Pastry Dough Recipe Best For Pies or Tart Crusts. The classic Swiss Easter tart, with rice pudding filling, in bunny form. Фото со стока - delicious Swiss Easter Rice Tarts sprinkled with powdered sugar and lemon zest, gateau de Paques, Osterfladen in tart shells, on a black wooden table with lemon, horizontal view from above, flat lay. Фото со стока - Swiss Easter dessert - rice Tarts sprinkled with powdered sugar and lemon zest, gateau de Paques, Osterfladen, on a black table with lemon, horizontal view from above, close-up, macro.

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

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