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  Pineapple tart with pina colada sauce
 
Yield: 10 Servings
 
1/2 c Sugar      4 Large egg yolks
3/4 c Canned coconut milk      1 tb Rum (opt) All-purpose flour
4 Puff pastry shells      2 Pineapples
 med peeled Mint sprigs (opt) STRAWBERRY SAUCE 1. In a 1 1/2 to 2 quart pan mix 1/3 cup sugar yolks and 3/4 cup coconut milk. Stir over medium-low 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 10-15 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 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.

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