*  Exported from  MasterCook  *

                  Pineapple Tart With Pina Colada Sauce

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Hawaiian                         Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Sugar
   4       lg           Egg yolks
     3/4   c            Canned coconut milk
   1       tb           Rum (optional)
                        All-purpose flour
   4                    Puff pastry shells
   2       md           Pineapples -- peeled
                        Mint sprigs (optional)
                        Strawberry Sauce

  In a 1-1/2 to 2 qt 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" round;
  trim edges to neaten. Set rounds slightly apart on 2 baking sheets,
  each 12x15" Bake in a 400°F. oven until golden and crisp, 10 to
  15 minutes. 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" thick.
  Place half the pineapple on each baking sheet. Place 1 pan about 3"
  below broiler. When tinged brown, about 10 minutes, turn pineapple
  over and sprinkle with 1 tb sugar. Broil until brown, about
  6 minutes. Repeat to broil remaining fruit. If made ahead, let
  stand up to 2 hours.
  
  To present, put half 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.

 
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