Pineapple tart with pina colada sauce

10 servings

Ingredients

Quantity Ingredient
½ cup Sugar
4 Large egg yolks
¾ cup Canned coconut milk
1 tablespoon Rum (opt)
All-purpose flour
4 Puff pastry shells
2 Pineapples,med,peeled
Mint sprigs (opt)
STRAWBERRY SAUCE

Directions

1. In a 1½ to 2 quart pan, mix ⅓ cup sugar, yolks, and ¾ cup coconut milk. Stir over medium-low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil. Stir in rum. Let cool. If made ahead, chill airtight up to 1 day. Bring to room temperature; stir. If sauce is too thick to pour, thin with a little coconut milk.

2. On a lightly floured board, roll each pastry shell into a 8" round; trim edges to neaten. Set rounds slightly apart on 2 baking sheets, each 12x15" Bake in a 400'F. oven until golden and crisp, 10-15 minues (in 1 oven, switch pans halfway through baking). Cool pastries on racks. If made ahead, store airtight up to 1 day.

3. Halve pineapples lengthwise; core. Slice crosswise ¼" thick.

Place ½ the pineapple on each baking sheet. Place 1 pan about 3" below broiler. When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 tablespoon sugar. Broil until brown, about 6 minutes. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hours.

4. To present, put ½ or 1 pastry (break large bubbles to flatten) on each dinner plate. Fan pineapple equally on pastries; pour coconut sauce around desserts. Spoon dots of strawberry sauce onto coconut sauce. Garnish with mint.

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