Pineapple Tart With Pina Colada Sauce Recipe - Cooking Index
Pineapple Tart With Pina Colada Sauce Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 4 cups | 792g / 27oz | Egg yolks (large) |
| 3/4 cup | 177ml | Canned coconut milk |
| 1 tablespoon | 15ml | Rum - (opt) |
| All-purpose flour | ||
| 4 | Puff pastry shells | |
| 2 | Pineapples - med, peeled | |
| Mint sprigs - (opt) | ||
| Strawberry sauce |
1. 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.
2. 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 400F. oven until golden and crisp, 10-15 minutes (in 1 oven, switch pans halfway through baking). Cool pastries on racks. If made ahead, store airtight up to 1 day.
3. Halve pineapples lengthwise; core. Slice crosswise 1/4" thick. Place 1/2 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 tablespoon sugar. Broil until brown, about 6 minutes. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hours.
4. 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.
Source:
Jo Anne Merrill
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