Pina Colada Tart

Photo by Kerry J.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bettycrocker.com

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*

Directions

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. 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. 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.

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