Warm Pineapple Tart With Pineapple-coconut Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SAUCE
1/3 cup: Sugar,
5: Egg yolks,
3/4 cup: Canned unsweetened coconut milk,
3/4 cup: Pureed pineapple,
2 tbsp: Dark rum,
TART
1 lbs: Frozen puff pastry, thawed
2 tbsp: Confectioners sugar,
1: Egg yolk,
1 large: Pineapple, peeled, quartered, cored and cut into 1 1/2-inch-long, 1/4-inch-thick wedges
4 tbsp: Sugar,
Fresh mint leaves, for garnish
Directions:
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 c oats 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 325 degrees F. 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 s ugar 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 aroun d and garnish with mint sprigs.
>From Taste Show # TS4680
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" on Apr 4, 1997
Source from luhu.jp
in coconut milk and pineapple puree. Pour into a heavy saucepan and heat,
stirring constantly, until custard thickens and c oats 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 325 degrees F. 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 s ugar 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 aroun d and garnish with mint sprigs.
>From Taste Show # TS4680
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon"
Source from luhu.jp