Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys scottish iced pineapple cream tarts, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first 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 can achieve that.
The ingredients needed to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:
- Make ready 400 grams unsweetened shortcrust pastry, see my recipe link below
- Prepare 600 grams can of crushed pineapple / pineapple chunks in pineapple juice
- Get 300 ml coconut cream / double (heavy) cream
- Prepare 350 grams icing sugar / powdered sugar
- Take 100 ml pineapple juice drained from the can
- Take yellow food colouring
Steps to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:
- 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
- Preheat the oven to gas 6 / 200C / 400°F
- 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
- 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
- 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
- Let cool and if you're not using loose bottomed tins, release the pastry now before you fill them
- Meanwhile, drain the canned pineapple, reserving 100mls of the juice. Put the juice in a small saucepan
- 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
- Bring the juice to boil in the pan
- Put the icing sugar in a bowl and add in a quarter of the boiled juice, mixing well
- 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
- When the pastry cases are cool, split the crushed pineapple between them evenly and lightly press into the base of each
- 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
- Spoon the cooled icing carefully over the whipped cream and let set for an hour
- 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 that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
