---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Warm Pineapple Tart With Coconut Sauce
 Categories: Desserts
      Yield: 4 Servings
 
-------------------------------COCONUT SAUCE-------------------------------
      8 lg Egg yolks                         1/2    Pineapple, cored and
pureed
      1 c  Granulated sugar                         -(approximately 1 cup)
      1 c  Coconut milk (not cream of          2 tb Dark rum
           -coconut)                     

-------------------------------PINEAPPLE TART-------------------------------
 17 1/4 oz Box (one sheet) frozen puff              1/ c  granulated sugar
           -pastry; halved                     1    Pineapple, cored, thinly
    1/4 c  Confectioners' sugar                     -sliced and cut in 1/2"
      2 lg Egg yolks                                -wedges
 
  Make the coconut sauce: In a medium nonreactive saucepan whisk the yolks
  and sugar until pale. Slowly whisk in the coconut milk and pineapple puree.
  Place the saucepan over medium-low heat and continue stirring constantly
  with a flat-edged wooden spatula. Do not boil. It is done when you can run
  your finger down the back of the coated spatula and a path remains in the
  sauce for several seconds. Remove the pan from the heat and immediately
  strain the sauce through a fine mesh strainer into a metal bowl that is set
  into a larger bowl filled with ice water. Stir the sauce for 5 told
  minutes, until cool. Add the rum. Cover with plastic wrap and refrigerate
  until ready to assemble.
  
  Make the tart: Position a rack in the center of the oven and preheat to
  325F. Line a baking sheet with parchment or waxed paper. Thaw the sheet of
  puff pastry according to the package directions. Lay the sheet on a lightly
  floured work surface and roll into a 16" square. Using a 7inch round plate
  as a guide, cut out four circles with a paring knife. Using a fork, prick
  the pastry well. Transfer the circles to the prepared baking sheet. Place
  the baking sheet in the freezer for 10 minutes. Mix the confectioners'
  sugar and yolks together until smooth. Set aside. Remove the prepared
  pastry circles from the freezer and brush with the egg mixture. Bake until
  golden brown, 16 to 18 minutes. In a large nonstick pan, without using any
  fat, saute the pineapple wedges on high heat. Saute one side only until
  golden brown. Remove the wedges from the pan and cool.
  
  Assemble the tart: Arrange the pineapple wedges on each circle of dough,
  fanning them from the rim to the center. Sprinkle each pineapple tart with
  a tablespoon of granulated sugar. Place in the oven (5 inches from the
  broiler) and broil for 5 minutes or until golden brown. Ladle some of the
  sauce on a 10-inch dessert plate. Place the tart on top. Garnish with mint.
  
  Reprinted from the Godiva Chocolate website: http://www.godiva.com
 
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