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

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

The filling is made from rice pudding mixed with meringue (my special eggless recipe!) which is a bit unusual but totally delicio…more


8 servings

  1. for the Pastry

  2. 160 g gluten-free / plain flour

  3. 1/8 tsp xanthan gum if using GF flour

  4. 1 tsp caster sugar

  5. 100 g gold foil wrapped Stork block margarine

  6. 2-3 tbsp coconut milk

  7. for the Filling

  8. 370 ml full fat coconut milk

  9. 70 g short grain / pudding rice

  10. 1 tbsp ground flax seed

  11. 2 tbsp warm water

  12. 60 ml aquafaba – water from a can of chickpeas / white beans

  13. 60 g caster sugar / superfine

  14. 50 g ground almonds or ground rice

  15. 50 g coconut cream

  16. zest of 1 whole lemon

  17. 2 tbsp raspberry jam, warmed for easy spreading

  18. icing sugar to garnish


  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!

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.