Pineapple Tart with Pina Colada Sauce

1/2 c Sugar

4 Large egg yolks

3/4 c Canned coconut milk

1 T 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.