Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF
Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys scottish iced pineapple cream tarts, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys scottish iced pineapple cream tarts, gf df ef sf nf using 6 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:
  1. Make ready 400 grams unsweetened shortcrust pastry, see my recipe link below
  2. Take 600 grams can of crushed pineapple / pineapple chunks in pineapple juice
  3. Get 300 ml coconut cream / double (heavy) cream
  4. Take 350 grams icing sugar / powdered sugar
  5. Prepare 100 ml pineapple juice drained from the can
  6. Take yellow food colouring
Instructions to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:
  1. Chill the pastry for half an hour before you begin - - https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf
  2. Preheat the oven to gas 6 / 200C / 400°F
  3. Roll out the pastry large enough to line 18 individual tart tins or a 9 or 10 inch loose bottomed tart tin. I use the fluted edge of a large cookie cutter to make the individual rounds
  4. Prick the pastry bases lightly all over with a fork, line with a circle of parchment paper and pour in some ceramic baking beans or dry rice
  5. Bake blind for 20 minutes then remove the baking beans/rice and parchment and bake for a further 5 minutes or until the pastry is golden
  6. Let cool and if you're not using loose bottomed tins, release the pastry now before you fill them
  7. Meanwhile, drain the canned pineapple, reserving 100mls of the juice. Put the juice in a small saucepan
  8. If your pineapple is in chunks, crush it with a fork or potato masher and drain off any more juice that comes out. Give it a squeeze in your hand to get most of the juice out and set aside
  9. Bring the juice to boil in the pan
  10. Put the icing sugar in a bowl and add in a quarter of the boiled juice, mixing well
  11. Keep adding the juice a little at a time until the icing is thick, not very pourable but spreadable. Add a few drops of the food colouring to make the icing a pretty pineapple yellow colour and set aside while you fill the pastry cases
  12. When the pastry cases are cool, split the crushed pineapple between them evenly and lightly press into the base of each
  13. Whip the cream and spoon on top of the crushed pineapple. Smooth over neatly but leave a mound in the middle like a hill. I use my finger for this, it's easier to mould the cream this way
  14. Spoon the cooled icing carefully over the whipped cream and let set for an hour
  15. Serve immediately. The pineapple will begin to soften the pastry bases within 24 hours if not drained well enough these are best eaten the day you make them. They won't be so soggy that you won't enjoy them though

So that’s going to wrap it up for this exceptional food vickys scottish iced pineapple cream tarts, gf df ef sf nf recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!