Pineapple Tart With Pina Colada Sauce

This elegant dessert combines the flaky texture of puff pastry with the tropical sweetness of broiled pineapple. The star of the dish is the rich Pina Colada sauce, a smooth custard-like mixture made from coconut milk, egg yolks, and sugar, finished with a splash of rum for depth. It offers a perfect balance of creamy, sweet, and slightly tangy flavors. Ideal for dinner parties or special occasions, these individual tarts are visually stunning and deliciously indulgent. The contrast between the crisp pastry, caramelized fruit, and luscious sauce makes this a memorable treat that feels both homemade and sophisticated.

Cooking Method: Baking

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 10

Calories: 373.9

Dietary: Vegetarian

Description

This elegant dessert combines the flaky texture of puff pastry with the tropical sweetness of broiled pineapple. The star of the dish is the rich Pina Colada sauce, a smooth custard-like mixture made from coconut milk, egg yolks, and sugar, finished with a splash of rum for depth. It offers a perfect balance of creamy, sweet, and slightly tangy flavors. Ideal for dinner parties or special occasions, these individual tarts are visually stunning and deliciously indulgent. The contrast between the crisp pastry, caramelized fruit, and luscious sauce makes this a memorable treat that feels both homemade and sophisticated.

Ingredients

1/2 cup Sugar
4 Large Egg yolks
3/4 cup Canned coconut milk
1 tablespoon Rum (opt)
4 sheets Puff pastry
2 medium Pineapples, peeled and cored
1/4 cup Sugar for broiling
1 bunch Fresh mint sprigs for garnish
1/2 cup Strawberry sauce for topping

Directions

1
Preheat oven to 400F (200C).
2
In a saucepan, whisk together 1/3 cup sugar, egg yolks, and coconut milk.
3
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes. Do not let it boil.
4
Remove from heat and stir in the rum. Let the sauce cool completely to room temperature.
5
On a lightly floured surface, roll out puff pastry sheets into 8-inch rounds. Trim edges to neaten if necessary.
6
Place pastry rounds on baking sheets, leaving space between them. Bake until golden brown and crisp, about 10-15 minutes.
7
Transfer baked pastries to wire racks to cool completely.
8
Slice peeled pineapples crosswise into 1/4-inch thick rings.
9
Arrange pineapple slices in a single layer on baking sheets.
10
Place one sheet under the broiler (set about 3 inches from the heat source). Broil until the pineapple is tinged brown, about 10 minutes.
11
Flip the pineapple slices, sprinkle with 1 tablespoon of sugar, and broil for another 6 minutes until caramelized.
12
Repeat the broiling process with the remaining pineapple slices.
13
To serve, place one or two pastry rounds on each plate. Break any large air bubbles in the pastry to flatten them.
14
Fan the broiled pineapple slices on top of the pastries.
15
Pour the cooled coconut sauce around the tarts on the plate.
16
Spoon dots of strawberry sauce over the coconut sauce for contrast.
17
Garnish with fresh mint sprigs and serve immediately.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 373.9kcal

% Daily Value *
Total Fat 22.8g36%
Saturated Fat 11.8g60%
Cholesterol 540.0mg180%
Sodium 35.1mg2%
Total Carbohydrate 32.9g11%
Dietary Fiber 0.0g0%
Sugars 33.1g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pineapple, tart, coconut, sauce, pina colada, puff pastry, rum, dessert, thai, broiled, custard, fruit, pastry, sweet, indulgent, party, easy, make ahead

Read it online: https://www.chefs-mate.com/recipe/pineapple-tart-with-pina-colada-sauce/