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Receta Pineapple Tart With Pina Colada Sauce
by Global Cookbook

Pineapple Tart With Pina Colada Sauce
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  Raciónes: 10

Ingredientes

  • 1/2 c. Sugar
  • 4 lrg egg yolks
  • 3/4 c. Canned coconut lowfat milk
  • 1 Tbsp. Rum (opt)
  •     All-purpose flour
  • 4 x Puff pastry shells
  • 2 x Pineapples,med,peeled
  •     Mint sprigs (opt)
  •     STRAWBERRY SAUCE

Direcciones

  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. 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. 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. 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.