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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  • prep time 25 min
  • total time 1 hr 50 min
  • ingredients 8
  • servings 10
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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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.