Pineapple Tart with Pina Colada Sauce

Directions

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.

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 to 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 ¼ inches thick.

Place ½ 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 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.