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1
Chill the pastry for half an hour before you begin
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2
Preheat the oven to gas 6 / 200C / 400F
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3
Roll out the pastry large enough to line 18 individual tart tins or a 9 or 10 inch loose bottomed tart tin.
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4
I use the fluted edge of a large cookie cutter to make the individual rounds
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5
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
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6
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
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7
Let cool and if you're not using loose bottomed tins, release the pastry now before you fill them
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8
Meanwhile, drain the canned pineapple, reserving 100mls of the juice.
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9
Put the juice in a small saucepan
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10
If your pineapple is in chunks, crush it with a fork or potato masher and drain off any more juice that comes out.
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11
Give it a squeeze in your hand to get most of the juice out and set aside
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12
Bring the juice to boil in the pan
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13
Put the icing sugar in a bowl and add in a quarter of the boiled juice, mixing well
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14
Keep adding the juice a little at a time until the icing is thick, not very pourable but spreadable.
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15
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
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16
When the pastry cases are cool, split the crushed pineapple between them evenly and lightly press into the base of each
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17
Whip the cream and spoon on top of the crushed pineapple.
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18
Smooth over neatly but leave a mound in the middle like a hill.
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19
I use my finger for this, it's easier to mould the cream this way
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20
Spoon the cooled icing carefully over the whipped cream and let set for an hour
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21
Serve immediately.
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22
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.
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23
They won't be so soggy that you won't enjoy them though
