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Piña Colada Tart

Name: Piña Colada Tart
Prep time: 15 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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*

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Prep 15 min
Total 1 hr 45 min
Ingredients 12
Servings 12

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

By Pillsbury Kitchens

Updated Mar 8, 2010

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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*

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
Piña colada refers to a tropical drink made with cream of coconut, pineapple juice and rum.
tip 2
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

250 Calories, 14g Total Fat, 2g Protein, 29g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 9g; 47%

Trans Fat: 0g

Cholesterol: 40mg; 14%

Sodium: 95mg; 4%

Potassium: 160mg; 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.