Pineapple Tart with Pina Colada Sauce

Ingredients

Directions

In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar, yolks, and 3/4 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.

On a lightly floured board, roll each pastry shell into a 8 inch round; trim edges to neaten.

Set rounds slightly apart on 2 baking sheets, each 12x15 inches.

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.

Halve pineapples lengthwise; core.

Slice crosswise 1/4 inches thick.

Place 1/2 the pineapple on each baking sheet.

Place 1 pan about 3 inches 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.

To present, put 1/2 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.