-SAUCE-
1/3 c Sugar
5 Egg yolks
3/4 c Canned unsweetened coconut
-milk
3/4 c Pureed pineapple
2 tb Dark rum
–TART–
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
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
Yields
4 Servings