For some reason, especially this year with all the snow we've had, I am really looking forward to the joys of warmer weather and vacations. I also think of people on beaches, sipping tropical drinks like Pina Coladas with umbrellas in them! That inspired the idea for this tart - the tastes of pineapple, lemon, cream cheese and coconut! The perfect late winter vacation where everything is fresh...all wrapped up in a wonderful tart! —aallender
Pie Crust and Cream Cheese filling
1/2 8 oz pkg.
pinapple juice (reserved from can of crushed pineapple)
Refrigerated rolled pie crust
4.3 oz box of Lemon Pudding Mix
1 20 oz can
Crushed Pineapple (and remaining juice)
In This Recipe
Preheat oven to 350 degrees.
Unroll pie crust and press into tart pan with a removable bottom.
Mix softened cream cheese, Ricotta cheese, eggs, sugar, vanilla, pineapple juice and rum extract until creamy and pour into pie crust.
Bake at 350 degrees for 15-20 minutes or until lightly browned. Let cool
While cooling, prepare lemon pudding on stovetop, mixed with egg yolks and coconut and cook until a low boil and thickened.
Pour onto cooled cream cheese tart and top with toasted coconut.
refrigerate for at least an hour. Slide tart out of tart pan onto a serving plate, slice and enjoy!