Recipe of Perfect Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF
date: 2020-09-06T08:54:01.450Z
image: https://img-global.cpcdn.com/recipes/6073187314958336/751x532cq70/vickys-scottish-iced-pineapple-cream-tarts-gf-df-ef-sf-nf-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6073187314958336/751x532cq70/vickys-scottish-iced-pineapple-cream-tarts-gf-df-ef-sf-nf-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6073187314958336/751x532cq70/vickys-scottish-iced-pineapple-cream-tarts-gf-df-ef-sf-nf-recipe-main-photo.jpg
author: Louisa Lawson
ratingvalue: 4.5
reviewcount: 37214
recipeingredient:
- "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"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vickys - scottish - iced
katakunci: vickys scottish iced
nutrition: 154 calories
recipecuisine: American
preptime: "PT10M"
cooktime: "PT52M"
recipeyield: "1"
recipecategory: Lunch
---
You can use jam in the ba. more Vicky@Jacks Free-From Cookbook Scotland Share with your followers on the feed. 日本; Español; English; Indonesia; العربية; Việt Nam; Copyright © Cookpad Inc. 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. 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.
Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it's quick, it tastes yummy. They are nice and they look fantastic. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is something that I have loved my entire life.
To get started with this recipe, we must 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 cook that.
##### The ingredients needed to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:
1. Make ready 400 grams unsweetened shortcrust pastry, see my recipe link below 1. Take 600 grams can of crushed pineapple / pineapple chunks in pineapple juice 1. Take 300 ml coconut cream / double (heavy) cream 1. Prepare 350 grams icing sugar / powdered sugar 1. Prepare 100 ml pineapple juice drained from the can 1. Take yellow food colouring
Don't forget we are CLOSED Sunday and Monday for Columbus Day Weekend. Vickys Strawberries & Cream Cookies, GF DF EF SF NF I actually didn't mean to make cookies.they were kind of a happy accident as I should have been making cupcakes but my mix was too thick and I didn't have any more milk left to thin it down so I had to amend it a bit. I try to enjoy it whenever I can. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
##### Steps 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 1. Preheat the oven to gas 6 / 200C / 400°F 1. 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 1. 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 1. 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 1. Let cool and if you're not using loose bottomed tins, release the pastry now before you fill them 1. Meanwhile, drain the canned pineapple, reserving 100mls of the juice. Put the juice in a small saucepan 1. 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 1. Bring the juice to boil in the pan 1. Put the icing sugar in a bowl and add in a quarter of the boiled juice, mixing well 1. 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 1. When the pastry cases are cool, split the crushed pineapple between them evenly and lightly press into the base of each 1. 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 1. Spoon the cooled icing carefully over the whipped cream and let set for an hour 1. 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
I try to enjoy it whenever I can. 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. 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. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
So that's going to wrap this 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's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/6073187314958336/751x532cq70/vickys-scottish-iced-pineapple-cream-tarts-gf-df-ef-sf-nf-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6073187314958336/751x532cq70/vickys-scottish-iced-pineapple-cream-tarts-gf-df-ef-sf-nf-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6073187314958336/751x532cq70/vickys-scottish-iced-pineapple-cream-tarts-gf-df-ef-sf-nf-recipe-main-photo.jpg
author: Louisa Lawson
ratingvalue: 4.5
reviewcount: 37214
recipeingredient:
- "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"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vickys - scottish - iced
katakunci: vickys scottish iced
nutrition: 154 calories
recipecuisine: American
preptime: "PT10M"
cooktime: "PT52M"
recipeyield: "1"
recipecategory: Lunch
---
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys scottish iced pineapple cream tarts, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
You can use jam in the ba. more Vicky@Jacks Free-From Cookbook Scotland Share with your followers on the feed. 日本; Español; English; Indonesia; العربية; Việt Nam; Copyright © Cookpad Inc. 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. 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.
Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it's quick, it tastes yummy. They are nice and they look fantastic. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF is something that I have loved my entire life.
To get started with this recipe, we must 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 cook that.
##### The ingredients needed to make Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF:
1. Make ready 400 grams unsweetened shortcrust pastry, see my recipe link below 1. Take 600 grams can of crushed pineapple / pineapple chunks in pineapple juice 1. Take 300 ml coconut cream / double (heavy) cream 1. Prepare 350 grams icing sugar / powdered sugar 1. Prepare 100 ml pineapple juice drained from the can 1. Take yellow food colouring
Don't forget we are CLOSED Sunday and Monday for Columbus Day Weekend. Vickys Strawberries & Cream Cookies, GF DF EF SF NF I actually didn't mean to make cookies.they were kind of a happy accident as I should have been making cupcakes but my mix was too thick and I didn't have any more milk left to thin it down so I had to amend it a bit. I try to enjoy it whenever I can. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
##### Steps 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 1. Preheat the oven to gas 6 / 200C / 400°F 1. 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 1. 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 1. 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 1. Let cool and if you're not using loose bottomed tins, release the pastry now before you fill them 1. Meanwhile, drain the canned pineapple, reserving 100mls of the juice. Put the juice in a small saucepan 1. 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 1. Bring the juice to boil in the pan 1. Put the icing sugar in a bowl and add in a quarter of the boiled juice, mixing well 1. 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 1. When the pastry cases are cool, split the crushed pineapple between them evenly and lightly press into the base of each 1. 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 1. Spoon the cooled icing carefully over the whipped cream and let set for an hour 1. 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
I try to enjoy it whenever I can. 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. 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. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
So that's going to wrap this 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's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
