Warm Pineapple Tart With Coconut Sauce

---------- Recipe via Meal-Master (tm) v8.05

Title: Warm Pineapple Tart With Coconut Sauce
Categories: Desserts
Yield: 4 Servings

-------------------------------COCONUT SAUCE-------------------------------
8 lg Egg yolks 1/2 Pineapple, cored and
pureed
1 c Granulated sugar -(approximately 1 cup)
1 c Coconut milk (not cream of 2 tb Dark rum
-coconut)

-------------------------------PINEAPPLE TART-------------------------------
17 1/4 oz Box (one sheet) frozen puff 1/ c granulated sugar
-pastry; halved 1 Pineapple, cored, thinly
1/4 c Confectioners' sugar -sliced and cut in 1/2"
2 lg Egg yolks -wedges

Make the coconut sauce: In a medium nonreactive saucepan whisk the yolks
and sugar until pale. Slowly whisk in the coconut milk and pineapple puree.
Place the saucepan over medium-low heat and continue stirring constantly
with a flat-edged wooden spatula. Do not boil. It is done when you can run
your finger down the back of the coated spatula and a path remains in the
sauce for several seconds. Remove the pan from the heat and immediately
strain the sauce through a fine mesh strainer into a metal bowl that is set
into a larger bowl filled with ice water. Stir the sauce for 5 told
minutes, until cool. Add the rum. Cover with plastic wrap and refrigerate
until ready to assemble.

Make the tart: Position a rack in the center of the oven and preheat to
325F. Line a baking sheet with parchment or waxed paper. Thaw the sheet of
puff pastry according to the package directions. Lay the sheet on a lightly
floured work surface and roll into a 16" square. Using a 7inch round plate
as a guide, cut out four circles with a paring knife. Using a fork, prick
the pastry well. Transfer the circles to the prepared baking sheet. Place
the baking sheet in the freezer for 10 minutes. Mix the confectioners'
sugar and yolks together until smooth. Set aside. Remove the prepared
pastry circles from the freezer and brush with the egg mixture. Bake until
golden brown, 16 to 18 minutes. In a large nonstick pan, without using any
fat, saute the pineapple wedges on high heat. Saute one side only until
golden brown. Remove the wedges from the pan and cool.

Assemble the tart: Arrange the pineapple wedges on each circle of dough,
fanning them from the rim to the center. Sprinkle each pineapple tart with
a tablespoon of granulated sugar. Place in the oven (5 inches from the
broiler) and broil for 5 minutes or until golden brown. Ladle some of the
sauce on a 10-inch dessert plate. Place the tart on top. Garnish with mint.

Reprinted from the Godiva Chocolate website: http://www.godiva.com

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