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Tropical Pineapple-Cream Cheese Tart

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  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 10
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The combination of tart pineapple and smooth cream cheese is irresistible in a dessert that's made easily with Pillsbury* unroll-and-fill pie crust.
Created Jul 27, 2010
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  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1 tsp (5 mL) granulated sugar

  • 1 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) granulated sugar
  • 1 tsp (5 mL) coconut extract
  • 1 egg

  • 1 can (19 Fl oz/ 540 mL) crushed pineapple in syrup, well drained, 1/4 cup (50 mL) liquid reserved
  • 2 tsp (10 mL) cornstarch


  • 1
    Heat oven to 450ºF. 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 400ºF.
  • 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.

Expert Tips

  • Tip 1
    Tip: Many people like the flavor of coconut but not its texture. We've used coconut extract to add the flavor without the texture

Nutrition Information

No nutrition information available for this recipe
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