Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys scottish iced pineapple cream tarts, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
One of the most wonderful traditional Australian desserts found at bakeries everywhere. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF.
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 is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.
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:
- Get 400 grams unsweetened shortcrust pastry, see my recipe link below
- Make ready 600 grams can of crushed pineapple / pineapple chunks in pineapple juice
- Prepare 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
Scottish tablet is a variation on the better-known fudge, and is even more delicious! Try this traditional recipe and you'll be hooked! Guide How to cook Creamy Tart Complete. The best pineapple tarts you can find this Chinese New Year, for your friends and family to enjoy.
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
Buttery and soft, the crust melted easily once I popped it in my mouth. The creamy salted egg blended into the crust added a savoury touch to the tarts. I used store-bought pineapple tart jam from Kwong Cheong Thye (not so sweet). I hope that in the near future, I can find the energy to make my own pineapple tart jam from scratch (used to make them as a kid and it was such hard work to grate the pineapples). Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada!
So that is going to wrap this up for this special food vickys scottish iced pineapple cream tarts, gf df ef sf nf recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
