Ingredients
-
-
1
-
2
-
1
-
1
-
4
-
-
-
1/3
-
5
-
3/4
-
3/4
-
2
-
-
Directions
Warm Pineapple Tart With Pineapple-Coconut Sauce, From Caribbean Choice, untested by me, posted for ZWT III , not only is this delicious it makes a lovely presentation to serve to dinner guests, I didn’t have any dark rum so used white rum didn’t seem to make that much of a difference, thanks for sharing Mandy! Kitten:), From Caribbean Choice, untested by me, posted for ZWT III
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Steps
|
1
Done
|
Make Sauce: in a Bowl Whisk Sugar and Yolks to Blend. Add Coconut Milk and Pineapple Puree and Continue to Whisk. Pour Into a Heavy Saucepan and Heat, Stirring Constantly For About 6 Minutes, Until Custard Thickens and Coats Back of a Spoon. Make Sure You Don't Bring It to a Boil. Strain Custard Through a Sieve Into a Bowl and Stir in Jamaican Rum. Cool, Cover and Refrigerate, Overnight, If Desired. |
|
2
Done
|
Make Tart: Preheat Oven to 325 Degrees F. Roll Out Puff Pastry Dough, Cut Out 5 6-Inch Rounds and Transfer to Baking Sheets. Using a Fork, Prick Dough All Over. |
|
3
Done
|
in a Small Bowl Whisk Icing Sugar and Egg Yolk to Blend and Brush Over Dough Rounds. Bake 15 Minutes Until Golden Brown. Cool. |
|
4
Done
|
Heat a Heavy, Large Non-Stick Skillet Over High Heat, Add Pineapple and Cook Until Golden Brown, About 1 Minute Per Side. Preheat Grill or Broiler. |
|
5
Done
|
Arrange Pineapple Wedges on Each Pastry Round, Covering Them Completely. |
|
6
Done
|
Sprinkle Each Tart With 1 Tablespoon Sugar. Watching Carefully, Grill or Broil Until Edges of Pineapple Begin to Brown, For About 5 Minutes. |
|
7
Done
|
to Serve, Transfer Tarts to Large Plates, Spoon Sauce Around and Garnish With Mint Sprigs. |
