Pineapple Tart With Pina Colada Sauce
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||4 Large|
|Canned coconut milk||3⁄4 Cup (12 tbs)|
|Rum||1 Tablespoon (optional)|
|All purpose flour||1 Tablespoon|
|Frozen puff pastry shells||4 , barely thawed (7 oz. total)|
|Pineapples||2 Medium, peeled (3 1/2 lb. each with crown and peel, 1 1/4 lb. without)|
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.
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 an 8-inch-wide round; trim edges to beaten.
Set rounds slightly apart on 2 baking sheets, each 12 by 15 inches.
Bake in a 400° oven until golden and crisp, 10 to 15 minutes (if using 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 inch thick.
Place 1/2 of the pineapple on each baking sheet.
Place 1 pan about 3 inches 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.
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.