Pineapple Tart Roving Haggis

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=BY84qL-iPF0

🏴󠁧󠁢󠁳󠁣󠁴󠁿 SCOTTISH PINEAPPLE TART 🏴󠁧󠁢󠁳󠁣󠁴󠁿 • Makes 10-12 tarts • 1 x 440g tin of pineapple slices • Drain juice from tin, reserve, and finely chop the pineapple. Strain residual juice from it and keep to one side. Pastry: 200g plain flour, 100g unsalted butter, Pinch salt , 1 tbsp caster sugar, 2 egg yolks, 1tsp vanilla essence, 2 tbsp pineapple juice from can. Place flour, sugar, salt into stand mixer. Mix briefly then add the butter, cubed, and two egg yolks and mix till breadcrumb stage. Add the vanilla essence and pineapple juice and mix to bring it together. Tip out and knead gently forming a flat circle. Wrap and rest in fridge for at least 15 minutes. • Roll out to approx 4mm thickness and using a circle cutter, cut discs and place over a greased, upturned cupcake tray, place another over the top and bake for 15 minutes at 160c fan. Remove from oven and turn them right way up into the cupcake tray. Blend the leftover pastry (approx 50g) with 1 egg and a tbsp of pineapple juice, then brush this on the inside of the tart shells before placing back in the oven for about 7 minutes till lightly golden. • Swiss meringue butter cream: • 2 egg whites (mine weighed 64g), Caster sugar to same weight as egg whites, 1/8 tsp cream of tartar, 130g unsalted butter, cubed at room temp, Pinch of salt, 1 tsp vanilla extract. • Add egg whites and sugar to a glass bowl with the cream of tartar. Whisk together then place over a pan of simmering water, whisking, until quite warm to the touch, when fingers rubbed together there is no residual graininess. • Transfer to a stand mixer and start whisking slowly. Increase speed till glossy peaks are formed, add the vanilla essence and pinch of salt and whisk. Remove a spoonful and reserve for the icing. Then add butter to the bowl cube by cube whisking all the time till all incorporated and silky smooth. Transfer to a piping bag with a star nozzle. • Icing: Sift 250g of icing sugar into a bowl, add 2 tbsp of pineapple juice and a few drops yellow good colouring, plus the reserved egg white meringue. Mix, adding more pineapple juice and food colouring till you get the right colour of yellow and have a thick pouring consistency. Place icing in a piping bag. • Now make the tarts. Start with a heaped tsp of pineapple in each shell. Pipe on the cream. Then drizzle over the icing, covering the cream and letting it pool around the inside of the pastry shell. Let them set, then enjoy! 🍍 🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻 • #tart #pineapple #homebaking #scottish #bakery #scottishfood #fyp #shorts #cooking • Thanks for subscribing: / @rovinghaggis • Instagram: / rovinghaggis • TikTok: / rovinghaggis

#############################

New on site