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Piña Colada Tart

(10)

1 reviews

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

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

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*

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

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 9g 47% Trans Fat 0g
Cholesterol: 40mg; 14%
Sodium: 95mg; 4%
Total Carbohydrate: 29g; 10%
Dietary Fiber 1g 4% Sugars 16g
Protein: 2g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 4%; 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 Choice

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

Comments + Recipe Twists

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