Piña Colada Tart

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

By Pillsbury Kitchens

March 8, 2010

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/4

cup sugar

1/4

cup cornstarch

cup canned cream of coconut (not coconut milk)

cup whole milk

egg yolks

tablespoon butter or margarine

tablespoons dark rum or 1 1/2 teaspoons rum extract

can (20 oz) sliced pineapple, drained, slices cut in half

1/4

cup apricot jam

tablespoon dark rum or orange juice

tablespoons coconut, toasted*

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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.

*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.