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Warm Pineapple Tarts with Coconut Sauce


Sauce

1 cup chopped, cored, peeled fresh pineapple
1/2 cup canned unsweetened coconut milk
4 large egg yolks
1/2 cup sugar
1 Tbs dark rum


Puree chopped pineapple in processor. Bring coconut milk just to a simmer in heavy medium saucepan over medium-high heat. Whisk yolks, sugar and pineapple puree in large bowl to blend. Gradually whisk in hot coconut milk. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens slightly and leaves thin coating on back of spoon, about 9 minutes - Do Not Boil! Remove from heat and stir in rum. Regrigerate until cold, stirring occasionally, about 2 hours. Cover and refrigerate. Can be made 1 day ahead.

Tarts

2 sheets frozen puff pastry (one 17 1/4 oz. package), thawed
2 large egg yolks
1/4 cup powdered sugar


Preheat oven to 400F. Roll out each pastry sheet to 1/8 inch thickness. Using bowl or cake pan as template, cut two 7 to 8 inch rounds from each pastry sheet. Transfer rounds to 2 large baking sheets. Whisk yolks and powdered sugar in small bowl until well blended. Brush each pastry round with egg mixture. Fold in 1/2 inch of edge of each round, pressing firmly to create rim. Bake pastries until golden, piecing in center with fork if bubbles form, about 20 minutes. Transfer baking sheets to racks. Using metal spatula, loosen pastries from sheets. Cool completely.

Pineapple Rounds

1/2 medium pineapple, peeled, cored, cut into 1/4 inch thick rounds
4 Tbs sugar


Preheat broiler. Heat heavy large non-stick skillet over high heat. Working in batches, add pineapple rounds and cook until golden brown, about 1 minute per side. Arrange pineapple rounds decoratively atop pastries. Sprinkle each tart with 1 tablespoon sugar. Broil tarts until sugar melts, watching closely to avoid burning, about 2 minutes. Transfer tarts to plates; serve with sauce.

Yield: 4 servings

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