Title: Pineapple tart with pina colada sauce
 Categories: Hawaiian, Desserts, Sauces
      Yield: 10 Servings
 
    1/2 c  Sugar
      4    Large egg yolks
    3/4 c  Canned coconut milk
      1 tb 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.