Ingredients:
- 1 refrigerated pie crust, prepared according to package instructions
- 8 ounces cream cheese
- 1/4 cup brown sugar
- 2 tablespoons shredded dried coconut
- 1 teaspoon coconut extract
- 1 large egg
- 1 (16 oz) can pineapple rings or fresh pineapple slices
- 4 ounces pineapple juice
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- A pinch of salt
Instructions:
- Preheat the Oven:
- Set your oven to 450°F (230°C).
- Prepare the Crust:
- Roll out the pie crust and fit it into a 10-inch tart pan. Trim any excess and prick the bottom with a fork. Bake it blind (without filling) for about 8 minutes, until it starts to set.
- Make the Filling:
- Beat together the cream cheese, brown sugar, shredded coconut, coconut extract, and egg until the mixture is light and fluffy. Add a small pinch of salt to enhance the flavors.
- Assemble the Tart:
- Pour the cream cheese mixture into the partially baked crust, spreading it evenly. Arrange the pineapple rings on top, cutting them if needed to fit.
- Bake:
- Place the tart back in the oven and bake for approximately 20 minutes, or until the filling is set and slightly golden.
- Prepare the Glaze:
- While the tart is baking, combine pineapple juice, sugar, and cornstarch in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens into a glaze.
- Finish and Chill:
- Once the tart is out of the oven, spoon the pineapple glaze evenly over the surface. Let the tart cool to room temperature, then refrigerate until fully chilled.
- Serve and Enjoy:
- Serve your tropical pineapple cheesecake tart chilled. Enjoy it plain, with a scoop of ice cream, or a touch of whipped cream for a special treat!
This tart is not only a feast for the taste buds but also a visual delight, bringing a touch of tropical elegance to any dessert table.
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