Recipe - Pineapple Tart With Pina Colada Sauce

One half cup Sugar
4 Large egg yolks
Three fourths cup Canned coconut milk
1 tablespoon Rum (opt)
Allpurpose flour
4 Puff pastry shells
2 Pineapples,med,peeled
Mint sprigs (opt)
STRAWBERRY SAUCE

1. In a 1 One half to 2 quart pan, mix 1/3 cup sugar, yolks, and Three fourths cup coconut
milk. Stir over mediumlow heat until mixture thickly coats a metal spoon,
about 10 minutes; do not boil. Stir in rum. Let cool. 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.

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 until golden and crisp, 1015 minues (in 1 oven,
switch pans halfway through baking). Cool 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.
When tinged brown, about 10 minues, 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.

4. To present, put One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini