Tropical Pineapple-Cream Cheese Tart

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 can Pineapple in syrup

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 Filling
  • 13 tsp Sugar
  • 1 Topping

• Nuts & Seeds

  • 1 tsp Coconut extract

• Bread & Baked Goods

  • 1 Crust
  • 1 box Pillsbury pie crusts, Refrigerated

• Dairy

  • 1 package Cream cheese

Found on holidayspage.net

Ingredients

• Crust
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 teaspoon sugar
• Filling
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon coconut extract
• 1 egg
• Topping
• 1 can (20 oz) crushed pineapple in syrup, well drained, 1/4 cup liquid reserved
• 2 teaspoons cornstarch

Directions

• 1 Heat oven to 450°F. Unroll pie crust on work surface. Sprinkle with 1 teaspoon sugar; roll in lightly with rolling pin. Press crust, sugar side up, in bottom and up side of 10- or 9-inch tart pan with removable bottom. Trim edges if necessary. 2 Bake 7 to 9 minutes or until light golden brown. Reduce oven temperature to 400°F. 3 In small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1/4 cup sugar, the coconut extract and egg; beat until well blended. Pour into partially baked shell. Carefully spoon pineapple over cream cheese mixture. (Pineapple will not completely cover cream cheese.) 4 Bake 20 to 25 minutes or until filling is puffed around edges and set. 5 Meanwhile, in 1-quart saucepan, mix reserved 1/4 cup pineapple liquid and the cornstarch until smooth. Cook over medium heat, stirring frequently, until glaze boils and thickens. Spoon pineapple glaze over pineapple. Cool completely, about 1 hour, before serving. Cover and refrigerate any remaining tart.