Step by Step Guide to Prepare Authentic Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF for Type of Food

Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. 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. 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. Scottish Desserts Scottish Recipes Australian Sweets Clootie Dumpling Pineapple Tart Sweet Pastries Cake Decorating Bakery Sweet Treats.

She used to make this every time we visited. Irish Desserts Scottish Desserts Scottish Dishes Just Desserts Welsh Recipes Scottish Recipes British Recipes Turkish Recipes English Recipes. Recipe of Quick Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF.

Hey everyone, hope you're having an amazing 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. This time, I am going to make it a little bit tasty. This will be really delicious.

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. 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. Scottish Desserts Scottish Recipes Australian Sweets Clootie Dumpling Pineapple Tart Sweet Pastries Cake Decorating Bakery Sweet Treats.

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 enjoyed by millions every day. It's easy, it's fast, it tastes delicious. They are fine and they look wonderful. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is something that I've loved my whole life.

To begin with this recipe, we have to first prepare a few components. 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. {Prepare 400 grams of unsweetened shortcrust pastry, see my recipe link below.
2. {Take 600 grams of can of crushed pineapple / pineapple chunks in pineapple juice.
3. {Prepare 300 ml of coconut cream / double (heavy) cream.
4. {Make ready 350 grams of icing sugar / powdered sugar.
5. {Make ready 100 ml of pineapple juice drained from the can.
6. {Make ready of yellow food colouring.

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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.

You haven't lived until you've tried a Double Nougat. Scottish Desserts Scottish Recipes Irish Recipes Tart Recipes Uk Recipes English Recipes Scottish Dishes English Food Copycat Recipes. 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. See more ideas about scottish recipes, recipes, british food. 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.

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