Warm Pineapple Tart With Pineapple-Coconut Sauce Recipe - Cooking Index
Warm Pineapple Tart With Pineapple-Coconut Sauce Recipe - Cooking Index
| SAUCE: | ||
| 1/3 cup | 65g / 2.3oz | Sugar |
| 5 | Egg yolks | |
| 3/4 cup | 177ml | Canned unsweetened coconut milk |
| 3/4 cup | 177ml | Pureed pineapple |
| 2 tablespoons | 30ml | Dark rum |
| TART: | ||
| 1 lb | 454g / 16oz | Frozen puff pastry - thawed |
| 2 tablespoons | 30ml | Confectioners' sugar |
| 1 | Egg yolk | |
| 1 | Pineapple* (large) | |
| 4 tablespoons | 60ml | Sugar |
| Fresh mint leaves - for garnish |
* peeled, quartered, cored and cut into1 1/4-inch-thick wedges
Make sauce: In a small bowl whisk sugar and yolks to blend. Gradually whisk in coconut milk and pineapple puree. Pour into a heavy saucepan and heat, stirring constantly, until custard thickens and coats back of a spoon, about 6 minutes; be careful not to boil. Strain custard through a sieve into a bowl and stir in rum. Cool, cover and refrigerate, overnight, if desired.
Make tart: Preheat oven to 325F. Roll out puff pastry dough, cut out 4 7-inch rounds and transfer to baking sheets. Using a fork, prick dough all over. In a small bowl whisk confectioners' sugar and egg yolk to blend and brush over dough rounds. Bake until golden brown, about 15 minutes. Cool.
Preheat broiler. Heat a heavy, large nonstick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Arrange pineapple wedges on each pastry round, covering them completely. Sprinkle each tart with 1 tablespoon sugar. Broil until edges of pineapple begin to brown, watching carefully, about 5 minutes. To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.
From Taste Show # TS4680
Source:
David Rosengarten
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.