Vickys Scottish Iced Pineapple Cream Tarts
Scottish Iced Pineapple Cream Tarts are a popular dessert in Scotland, especially during summer gatherings and celebrations. The combination of tangy pineapple, creamy filling, and buttery pastry creates a delightful treat for all dessert lovers.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Vickys Scottish Iced Pineapple Cream Tarts
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and grease a tart tin.
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Roll out the shortcrust pastry and line the tart tin with it, trimming off any excess.
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Place the tart tin in the fridge to chill for 15 minutes.
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Meanwhile, drain the canned pineapple rings and pat them dry with a paper towel.
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Take the tart tin out of the fridge and arrange the pineapple rings on top of the pastry.
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Bake in the preheated oven for 15 minutes or until the pastry is golden brown.
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Remove the tart from the oven and let it cool completely.
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In a mixing bowl, whip the double cream until soft peaks form.
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Gradually add in the icing sugar and vanilla extract while continuing to whip the cream until stiff peaks form.
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Once the tart has cooled, spread the whipped cream over the top.
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Place the tart in the fridge to chill for at least 1 hour.
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Serve chilled and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.