Tropical Pineapple-Cream Cheese Tart

The combination of tart pineapple and smooth cream cheese is irresistible in a dessert that's made easily with Pillsbury® unroll-and-fill pie crust.

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Servings 10

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( 18 ) Ratings

18 Ratings

5 Stars 10%

4 Stars 10%

3 Stars

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1 Stars

Member Reviews ( 6 )

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ingredients 8
Prep Time 25 min
Total Time 1 hr 50 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: teaspoon sugar

Filling

1: package (8 oz) cream cheese, softened

1/4: cup sugar

1: teaspoon coconut extract

1: egg

Topping

1: can (20 oz) crushed pineapple in syrup, well drained, 1/4 cup liquid reserved

2: teaspoons cornstarch

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Directions

1 Heat oven to 450°F. Unroll pie crust on work surface. Sprinkle with 1 teaspoon sugar; roll in lightly with rolling pin. Press crust, sugar side up, in bottom and up side of 10- or 9-inch tart pan with removable bottom. Trim edges if necessary.
2 Bake 7 to 9 minutes or until light golden brown. Reduce oven temperature to 400°F.
3 In small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1/4 cup sugar, the coconut extract and egg; beat until well blended. Pour into partially baked shell. Carefully spoon pineapple over cream cheese mixture. (Pineapple will not completely cover cream cheese.)
4 Bake 20 to 25 minutes or until filling is puffed around edges and set.
5 Meanwhile, in 1-quart saucepan, mix reserved 1/4 cup pineapple liquid and the cornstarch until smooth. Cook over medium heat, stirring frequently, until glaze boils and thickens. Spoon pineapple glaze over pineapple. Cool completely, about 1 hour, before serving. Cover and refrigerate any remaining tart.

EXPERT TIPS

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Expert Tips

Many people like the flavor of coconut but not its texture. We've used coconut extract to add the flavor without the texture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 180mg; 180%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 0g 0% Sugars 13g 13% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1/2 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:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Crystal219

report Posted May. 5, 2010 6:24 PM

This was so easy and really great for a summer dessert. I made it with reduced fat cream cheese and it seemed to make no difference in the flavor at all. give this a try!

Lillovestobake

report Posted May. 3, 2010 3:44 PM

Super easy recipe with great flavors. I kicked up the flavors by adding sliced bananas and toasting the coconut. Next time will forego the pie crust and will use a chocolate cookie crumb crust. Keeper recipe though....

Angela1967

report Posted Jan. 3, 2009 9:29 AM

I found this recipe in a Pillsbury booklet you buy in line at the supermarket, I was looking for something to use a Pillsbury Refrigerated Pie Crust I had left over from Christmas. I prefer to make desserts in a tart pan over a pie pan because between my husband and I we can normally consume it all before it goes bad since it yields a smaller amount than a pie pan would. I choose this dessert because I was looking for something more on the lighter side as far as calories go and I've been craving a cheese cake. This dessert was very easy to make and produced a very gourmet looking tart. My husband said this is "some kind of good". He really enjoyed it and I did as well. It will make a nice addition especially to my personal collection of "hot day desserts", this will work nicely in the summer when you're looking for a nice cool and refreshing dessert.

dmsgrl

report Posted Apr. 19, 2008 2:37 PM

Wow wow wow! Great recipe! Found out on a Saturday morning that my husband wanted to have a lunch meeting at the house. Had everything in the pantry and fridge for this. OUTSTANDING! Everyone at the meeting raved about it! I do recommend keeping a close eye on it because mine was set in less than 20 minutes and my oven does not cook hot. So just keep an eye out. Also, I served it after about 45 minutes of cooling. It was a bit warm but plenty set. In general, the recipe is just awesome because I'm already thinking of using, for instance, vanilla and canned cherry pie topping, rum and crushed apricots, etc. Just a great easy recipe and looks very elegant. I RECOMMEND IT!!!

TaylorMade729

report Posted Jul. 31, 2007 9:59 AM

My boyfriend and i both loved this! Its super easy to make. I used a different glaze for the top though.