Pina Colada Tart

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
3. 3
   With fork, stir in cream and vanilla just until mixture begins to hold together.
4. 4
   With hands, gently squeeze dough into loose clumps.
5. 5
   Place on large sheet of plastic wrap; press clumps together to form a ball.
6. 6
   Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
7. 7
   Line pastry with foil; fill with dry beans or pie weights.
8. 8
   Place tart pan on baking sheet or pizza pan; bake 35 minutes.
9. 9
   Turn off oven; carefully remove foil and beans.
10. 10
    Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
11. 11
    Let cool completely.
12. 12
    In medium bowl, beat cream cheese with powdered sugar until smooth;.
13. 13
    Beat in yogurt, extract and rum.
14. 14
    Fill cooled pastry shell; chill.
15. 15
    Drain pineapple well on paper towels; chill.
16. 16
    Just before serving, garnish tart with pineapple and toasted coconut.