Pina Colada Tart

Recipe by Julesong
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READY IN:
SERVES: 6-8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • 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.
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