| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains, Dairy | Taste, Fruit, Desserts | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 5 | Egg yolks | |
| 3/4 | c | Canned unsweetened coconut milk |
| 3/4 | c | Pureed pineapple |
| 2 | tb | Dark rum |
| 1 | lb | Frozen puff pastry, thawed |
| 2 | tb | Confectioners' sugar |
| 1 | Egg yolk | |
| 1 | lg | Pineapple, peeled, quartered, cored and cut into 1 1/2-inch-long, 1/4-inch-thick wedges |
| 4 | tb | Sugar |
| Fresh mint leaves, for garnish |
INSTRUCTIONS
SAUCE TART Make sauce: In a small bowl whisk sugar and yolks to blend. Gradually whisk in coconut milk and pineapple puree. Pour into a heavy saucepan and heat, stirring constantly, until custard thickens and c oats back of a spoon, about 6 minutes; be careful not to boil. Strain custard through a sieve into a bowl and stir in rum. Cool, cover and refrigerate, overnight, if desired. Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 4 7-inch rounds and transfer to baking sheets. Using a fork, prick dough all over. In a small bowl whisk confectioners' s ugar and egg yolk to blend and brush over dough rounds. Bake until golden brown, about 15 minutes. Cool. Preheat broiler. Heat a heavy, large nonstick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Arrange pineapple wedges on each pastry round, covering them completely. Sprinkle each tart with 1 tablespoon sugar. Broil until edges of pineapple begin to brown, watching carefully, about 5 minutes. To serve, transfer tarts to large plates, spoon sauce aroun d and garnish with mint sprigs. >From Taste Show # TS4680 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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