Sauce:
1/3 cup sugar
5 egg yolks
3/4 cup canned unsweetened coconut milk
3/4 cup pureed pineapple
2 tablespoons dark rum
Tart:
1 pound frozen puff pastry, thawed
2 tablespoons confectioners' sugar
1 egg yolk
1 large pineapple, peeled, quartered, cored and cut into 11/2-inch-long, 1/4-inch-thick wedges
4 tablespoon sugar
Fresh mint leaves, for garnish

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
coats 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'
sugar 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
around and garnish with mint sprigs.

Yield: 4 servings