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"
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 416 (46%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 2150.2mg||662 %|
|Sodium 83.7mg||3 %|
|Potassium 191.8mg||5 %|
|Total Carbohydrate 93.2g||27 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 93.2g|
|Protein 27.6g||39 %|
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Calories per serving: 905
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