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Vickys Scottish Iced Pineapple Cream Tarts Recipe

Vickys Scottish Iced Pineapple Cream Tarts Recipe
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Cooking Time : 1 minutes
Serving : 18
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Prepare the ingredients before making Vickys Scottish Iced Pineapple Cream Tarts in your home. Then, follow these steps below to serve Vickys Scottish Iced Pineapple Cream Tarts for your family or friends.

Ingredients: Vickys Scottish Iced Pineapple Cream Tarts

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

How to Make Vickys Scottish Iced Pineapple Cream Tarts

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Vickys Scottish Iced Pineapple Cream Tarts in your home by yourself.

    Step 1
  • Chill the pastry for half an hour before you begin
  • Step 2
  • Preheat the oven to gas 6 / 200C / 400°F
  • Step 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
  • Step 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
  • Step 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
  • Step 6
  • Let cool and if you're not using loose bottomed tins, release the pastry now before you fill them
  • Step 7
  • Meanwhile, drain the canned pineapple, reserving 100mls of the juice. Put the juice in a small saucepan
  • Step 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
  • Step 9
  • Bring the juice to boil in the pan
  • Step 10
  • Put the icing sugar in a bowl and add in a quarter of the boiled juice, mixing well
  • Step 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
  • Step 12
  • When the pastry cases are cool, split the crushed pineapple between them evenly and lightly press into the base of each
  • Step 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
  • Step 14
  • Spoon the cooled icing carefully over the whipped cream and let set for an hour
  • Step 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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