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

Name: Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF
Total time: 6000 s
Yield: 18 servings
Cuisine: American
Ingredients: 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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

1 hour 40 mins

18 servings

400 gramsunsweetened shortcrust pastry, see my recipe link below
600 gramscan of crushed pineapple / pineapple chunks in pineapple juice
300 mlcoconut cream / double (heavy) cream
350 gramsicing sugar / powdered sugar
100 mlpineapple juice drained from the can
yellow food colouring

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Steps

1 hour 40 mins

1

Chill the pastry for half an hour before you begin
https://cookpad.wasmer.app/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf

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

Linked Recipes

Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 01, 2014 16:30

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!