Author Notes
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
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Ingredients
- Pie Crust and Cream Cheese filling
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1/2 8 oz pkg.
Cream Cheese
-
2
eggs
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1 cup
sugar
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1 teaspoon
Vanilla
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1 teaspoon
pinapple juice (reserved from can of crushed pineapple)
-
1/2 teaspoon
rum extract
-
1
Refrigerated rolled pie crust
-
1/4 cup
Ricotta Cheese
- Topping
-
1
4.3 oz box of Lemon Pudding Mix
-
3
egg yolks
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1 20 oz can
Crushed Pineapple (and remaining juice)
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1/4 cup
coconut
Directions
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Preheat oven to 350 degrees.
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Unroll pie crust and press into tart pan with a removable bottom.
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Mix softened cream cheese, Ricotta cheese, eggs, sugar, vanilla, pineapple juice and rum extract until creamy and pour into pie crust.
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Bake at 350 degrees for 15-20 minutes or until lightly browned. Let cool
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While cooling, prepare lemon pudding on stovetop, mixed with egg yolks and coconut and cook until a low boil and thickened.
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Pour onto cooled cream cheese tart and top with toasted coconut.
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refrigerate for at least an hour. Slide tart out of tart pan onto a serving plate, slice and enjoy!
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