Yield: 4 servings
Sugar - 1/4 cup
Extra-large egg yolks - 5
Unsweetened coconut milk - 1/2 cup
Pineapple, peeled, cored, pureed - 1/2 cup
Dark rum - 1 Tbsp.
Frozen puff pastry, thawed - 2 sheets
Confectioners’ sugar - 2 Tbsp.
Medium pineapples, peeled, quartered, cored and cut into 1 1/2-x-1/4-in. thick wedges - 1 1/2
Fresh mint leaves - (optional) garnish
Whisk sugar and 4 yolks in small bowl. Gradually whisk in coconut milk and pineapple puree. Pour mixture into heavy saucepan; stir constantly over medium heat until custard thickens and coats back of spoon, about 6 minutes.
Strain into bowl. Mix in rum. Cool and set aside. (Can be prepared day ahead, covered and refrigerated. Bring to room temperature before using).
Roll each pastry sheet into 13-x-10-in. rectangle. Cut out 2 6-in. rounds from each sheet. Transfer rounds to baking sheets and pierce with fork.
Whisk confectioners’ sugar with remaining yolk in bowl. Brush over dough. Bake at 325F until golden, about 15 minutes. Cool.
Cook pineapple wedges
in large, nonstick skillet until golden brown, about 1 minute per
side. Arrange fruit atop pastry to cover completely.
To serve, transfer tarts to plates. Spoon pineapple-coconut sauce around tarts; garnish with mint, if desired.