Warm Pineapple Tarts with Coconut Sauce

By Lv2Cook

Ingredients

• 1/3 cup coarsely chopped fresh pineapple
• 1/2 cup granulated sugar
• 1/2 cup light coconut milk
• 4 large egg yolks
• 1 tablespoon dark rum
• 16 sheets frozen phyllo dough thawed
• Butter-flavored cooking spray
• 2 tablespoons powdered sugar
• 1 large egg white
• 1 1/2 medium pineapples peeled and cored
• 1/4 cup granulated sugar

Details

Servings 1

Preparation

Step 1

Place 1/3 cup chopped pineapple in a food processor, and process until smooth. Combine pineapple purée, 1/2 cup granulated sugar, coconut milk, and egg yolks in a saucepan, stirring with a whisk until blended. Cook over medium heat until thick (about 6 minutes), stirring constantly (do not boil). Strain milk mixture through a sieve into a bowl, and discard solids. Stir in rum. Cover and chill.

Preheat oven to 325º. Draw 2 (7-inch) circles on parchment paper. Cut out circles; set aside.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); working with 1 phyllo sheet at a time, lightly coat with cooking spray. Coat 7 more phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard the plastic wrap. Place parchment circles over phyllo sheets. Cut 2 (7-inch) circles through phyllo layers using the tip of a knife. Carefully place layered circles on a baking sheet coated with cooking spray; discard any remaining phyllo scraps. Repeat procedure with remaining 8 phyllo sheets.

Combine the powdered sugar and egg white; brush over phyllo rounds. Bake at 325º for 15 minutes. Preheat broiler.

Cut cored pineapples into quarters lengthwise. Cut each quarter into 1 1/2-inch-long pieces. Cut each piece into 1/4-inch-thick wedges lengthwise. Heat a nonstick skillet over medium-high heat until hot. Add pineapple; sauté 20 minutes or until pineapple begins to brown. Divide pineapple among tarts. Sprinkle 1 tablespoon granulated sugar over each tart. Broil 2 1/2 minutes or until sugar melts. Drizzle with remaining coconut sauce.

Serving Size: 1/2 tart and about 3 tablespoons sauce