Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF
Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys scottish iced pineapple cream tarts, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

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.

To begin with this particular recipe, we must prepare a few components. You can have vickys scottish iced pineapple cream tarts, gf df ef sf nf using 6 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:
  1. Prepare 400 grams unsweetened shortcrust pastry, see my recipe link below
  2. Prepare 600 grams can of crushed pineapple / pineapple chunks in pineapple juice
  3. Make ready 300 ml coconut cream / double (heavy) cream
  4. Get 350 grams icing sugar / powdered sugar
  5. Make ready 100 ml pineapple juice drained from the can
  6. Prepare 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.

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

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 it up for this special food vickys scottish iced pineapple cream tarts, gf df ef sf nf recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!