| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruit, Taste | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 5 | Egg yolks | |
| 3/4 | c | Canned unsweetened coconut |
| milk | ||
| 3/4 | c | Pureed pineapple |
| 2 | T | Dark rum |
| 1 | lb | Frozen puff pastry, thawed |
| 2 | T | Confectioners' sugar |
| 1 | Egg yolk | |
| 1 | Pineapple, peeled | |
| quartered cored and cut | ||
| into 1 1/2-inch-long | ||
| 1/4-inch-thick wedges | ||
| 4 | T | Sugar |
| Fresh mint leaves, for | ||
| garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 865
Calories From Fat: 448
Total Fat: 49.9g
Cholesterol: 270.5mg
Sodium: 297.2mg
Potassium: 163.9mg
Carbohydrates: 88.9g
Fiber: 2.1g
Sugar: 37.1g
Protein: 12.6g