In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
With fork, stir in cream and vanilla just until mixture begins to hold together.
With hands, gently squeeze dough into loose clumps.
Place on large sheet of plastic wrap; press clumps together to form a ball.
Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
Line pastry with foil; fill with dry beans or pie weights.
Place tart pan on baking sheet or pizza pan; bake 35 minutes.
Turn off oven; carefully remove foil and beans.
Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
Let cool completely.
In medium bowl, beat cream cheese with powdered sugar until smooth;.
Beat in yogurt, extract and rum.
Fill cooled pastry shell; chill.
Drain pineapple well on paper towels; chill.
Just before serving, garnish tart with pineapple and toasted coconut.