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!