Warm Pineapple Tart with Coconut Sauce

To make the sauce: In a large bowl, beat the sugar and egg yolks until creamy. Gradually beat in the coconut milk and pineapple puree. Place in a double boiler over barely simmering water and cook, stirring constantly, until the mixture thickens and coats the spoon, about 3-1/2 minutes. Remove from heat and strain through a fine-meshed sieve into a bowl. Stir in the rum and let cool, stirring occasionally.

To make the tart: Preheat the oven to 350 F. Line a baking sheet with parchment paper or grease it. On a lightly floured surface, roll the puff pastry out 1/8-inch thick and cut into four 7-inch circles. Place the circles on the prepared baking pan and bake for 16 minutes, or until crisp and golden brown. Remove from the oven and prick a few small holes in each circle. In a small bowl, beat the egg yolks and confectioner’s sugar until smooth. Spread a thin, even coat of the egg mixture over the baked pastry and return the pastry to the oven for 2 minutes, or until the mixture is set. Remove from the oven and set aside.

Cut each pineapple crosswise into 1/4-inch-thick slices, then into 1-1/2-inch wedges. In a large, dry, non-stick saute pan or skillet over high heat, saute the pineapple wedges on one side until golden brown, 30 to 40 seconds. Arrange the pineapple wedges browned-side up, to cover the pastry circles from the rim to the center, overlapping the slices. As you work toward the center, the slices will stand up slightly against one another. Preheat the broiler. Sprinkle each tart with 1 tablespoon granulated sugar. Broil the tarts 5 inches from the heat for 5 minutes, or until the sugar is caramelized.

To serve: Center the tarts on individual dessert plates. Pour the coconut sauce around the tarts. Put the guava puree in a squeeze bottle and squeeze dots of puree 1-inch apart in the coconut sauce around the tarts. Garnish each plate with a sprig of mint or reserved tiny pineapple leaves.