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CaribbeanChoice Recipe Newsletter
 CaribbeanChoice : Newsletters : CaribbeanChoice Recipe Newsletter
Message Icon Topic: Issue 1 - Pinaeapple Tart Post Reply Post New Topic
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Scott
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Quote Scott Replybullet Topic: Issue 1 - Pinaeapple Tart
    Posted: 07 Dec 2003 at 4:53am

CaribbeanChoice.com
Recipe Newsletter


Welcome!

Welcome to the first issue of CaribbeanChoice.com's Recipe of the Week Newsletter!  Every week we will send you at least one new Caribbean recipe to try.  If you want to see something special, visit our forums and make a request!

We have some exciting things coming up on CaribbeanChoice.com, so stay tuned!


Subscribe & Un-Subscribe:

To subscribe or unsubscribe to any of our newsletters, visit http://www.caribbeanchoice.com/newsletters.asp 


This Week's Recipe:

Now for what you've been waiting for, our first recipe.  A lot of people have been requesting this, so I wanted to make sure it got sent out in the newsletter.

WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE

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

Sauce:
1/3 cup sugar
5 egg yolks
3/4 cup canned unsweetened coconut milk
3/4 cup pureed pineapple
2 tablespoons dark rum

Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon.  Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired.

Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-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 15 minutes until golden brown. Cool.

Preheat broiler. Heat a heavy, large non-stick 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. Watching carefully, broil until edges of pineapple begin to brown, for about 5 minutes. To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.

Yield: 5 servings


See you next week!


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Copyright © 2003 CaribbeanChoice.com. Inc.  All rights reserved.

To subscribe or unsubscribe to any of our newsletters, visit http://www.caribbeanchoice.com/newsletters.asp



Edited by Scott
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
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