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Receta Pineapple Tart With Pina Colada Sauce

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Raciónes: 10

Ingredientes

Cost per serving $1.34 view details

Direcciones

  1. 1. In a 1 1/2 to 2 qt pan, mix 1/3 c. sugar, yolks, and 3/4 c. coconut lowfat milk. Stir over medium-low heat till mix thickly coats a metal spoon, about 10 min; don't boil. Stir in rum. Let cold. If made ahead, refrigerateairtight up to 1 day. Bring to room temperature; stir. If sauce is too thick to pour, thin with a little coconut lowfat milk.
  2. 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 400'F. oven till golden brown and crisp, 10-15 minues (in 1 oven, switch pans halfway through baking). Cold pastries on racks. If made ahead, store airtight up to 1 day.
  3. 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.
  4. When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 Tbsp. sugar. Broil till brown, about 6 min. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hrs.
  5. 4. To present, put 1/2 or possibly 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 51g
Recipe makes 10 servings
Calories 197  
Calories from Fat 96 49%
Total Fat 10.81g 14%
Saturated Fat 4.09g 16%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 51mg 2%
Potassium 47mg 1%
Total Carbs 22.21g 6%
Dietary Fiber 0.7g 2%
Sugars 11.01g 7%
Protein 2.69g 4%
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