Piña Colada Tart

The great taste of a tropical drink is displayed in a to-die-for dessert.

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  • prep time 15 min
  • total time 1 hr 45 min
  • ingredients 12
  • servings 12
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup sugar
1/4
cup cornstarch
1
cup canned cream of coconut (not coconut milk)
1
cup whole milk
2
egg yolks
1
tablespoon butter or margarine
2
tablespoons dark rum or 1 1/2 teaspoons rum extract
1
can (20 oz) sliced pineapple, drained, slices cut in half
1/4
cup apricot jam
1
tablespoon dark rum or orange juice
2
tablespoons coconut, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack.
  • 2 Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. In small bowl, mix cream of coconut, milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Beat in butter and 2 tablespoons rum with wire whisk. Cool at room temperature 1 hour.
  • 3 Pour cooled pie filling into baked tart shell. Arrange pineapple slices in decorative pattern over filling. In small microwavable bowl, microwave jam uncovered on High 20 seconds. Stir in 1 tablespoon rum; mix well with fork. Brush glaze over pineapple. Sprinkle with toasted coconut. Refrigerate until serving.
  • 1 Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack.
  • 2 Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. In small bowl, mix cream of coconut, milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Beat in butter and 2 tablespoons rum with wire whisk. Cool at room temperature 1 hour.
  • 3 Pour cooled pie filling into baked tart shell. Arrange pineapple slices in decorative pattern over filling. In small microwavable bowl, microwave jam uncovered on High 20 seconds. Stir in 1 tablespoon rum; mix well with fork. Brush glaze over pineapple. Sprinkle with toasted coconut. Refrigerate until serving.

EXPERT TIPS

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Expert Tips

*To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 5 to 7 minutes, stirring occasionally, until golden brown.

Piña colada refers to a tropical drink made with cream of coconut, pineapple juice and rum.

Cream of coconut is a canned mixture of coconut paste, water and sugar. It is available in supermarkets, usually near the soft drinks, and in liquor stores.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
95mg
95%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.