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

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is 18 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF estimated approx 1 hour 40 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF using 6 ingredients and 15 steps. Here is how you cook it.

You'll find pineapple, mandarin and strawberry tarts in any family run bakery shop in Scotland. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. A yummy coffee time treat!

Ingredients and spices that need to be Make ready to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:

1. 400 grams unsweetened shortcrust pastry, see my recipe link below
2. 600 grams can of crushed pineapple / pineapple chunks in pineapple juice
3. 300 ml coconut cream / double (heavy) cream
4. 350 grams icing sugar / powdered sugar
5. 100 ml pineapple juice drained from the can
6. yellow food colouring

Steps to make 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

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So that is going to wrap this up for this exceptional food Simple Way to Make Quick Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!