Instructions: 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 c oats 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 s ugar 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 aroun d and garnish with mint sprigs.

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