Pineapple Tart with Pina Colada Sauce

1. 1

   In a 1 1/2 to 2 quart pan, mix 13 cup sugar, yolks, and 3/4 cup coconut milk.

2. 2

   Stir over medium-low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil.

3. 3

   Stir in rum.

4. 4

   Let cool.

5. 5

   If made ahead, chill airtight up to 1 day.

6. 6

   Bring to room temperature; stir.

7. 7

   If sauce is too thick to pour, thin with a little coconut milk.

8. 8

   On a lightly floured board, roll each pastry shell into a 8 inch round; trim edges to neaten.

9. 9

   Set rounds slightly apart on 2 baking sheets, each 12x15 inches.

10. 10

    Bake in a 400'F oven until golden and crisp, 10 to 15 minues (in 1 oven, switch pans halfway through baking).

11. 11

    Cool pastries on racks.

12. 12

    If made ahead, store airtight up to 1 day.

13. 13

    Halve pineapples lengthwise; core.

14. 14

    Slice crosswise 1/4 inches thick.

15. 15

    Place 1/2 the pineapple on each baking sheet.

16. 16

    Place 1 pan about 3 inches below broiler.

17. 17

    When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 tablespoon sugar.

18. 18

    Broil until brown, about 6 minutes.

19. 19

    Repeat to broil remaining fruit.

20. 20

    If made ahead, let stand up to 2 hours.

21. 21

    To present, put 1/2 or 1 pastry (break large bubbles to flatten) on each dinner plate.

22. 22

    Fan pineapple equally on pastries; pour coconut sauce around desserts.

23. 23

    Spoon dots of strawberry sauce onto coconut sauce.

24. 24

    Garnish with mint.

* Per serving · 4 servings · Values may vary.