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Tropical Pineapple-Cream Cheese Tart

(18)
  6 reviews
  • 25 min prep time
  • 1 hr 50 min total time
  • 8 ingredients
  • 10 servings
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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.

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

Steps

  • 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.
  • 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

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
20%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
180mg
8%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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