Simple Way to Prepare Homemade Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, How to Make Perfect Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 get started with this particular recipe, we must 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.

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

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

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

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