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
