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Pineapple Tart With Pina Colada Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 2713 Calories from Fat 925
% Daily Value*
Total Fat 103 g157.7%
Saturated Fat 51.4 g256.9%
Trans Fat 0 g
Cholesterol 740.3 mg
Sodium 874 mg36.4%
Total Carbohydrates 438 g146.2%
Dietary Fiber 32.4 g129.6%
Sugars 301.3 g
Protein 41 g81.1%
Vitamin A 40.5% Vitamin C 1593.4%
Calcium 34.1% Iron 45.3%
*Based on a 2000 Calorie diet
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.