aallender's Notes:
Expand1/2 8 oz pkg. Cream Cheese Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 teaspoon Vanilla Ask a question about this ingredient
1 teaspoon pinapple juice (reserved from can of crushed pineapple) Ask a question about this ingredient
1/2 teaspoon rum extract Ask a question about this ingredient
1 Refrigerated rolled pie crust Ask a question about this ingredient
1 4.3 oz box of Lemon Pudding Mix Ask a question about this ingredient
3 egg yolks Ask a question about this ingredient
1 20 oz can Crushed Pineapple (and remaining juice) Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepUnroll pie crust and press into tart pan with a removable bottom.
Ask a question about this stepMix softened cream cheese, Ricotta cheese, eggs, sugar, vanilla, pineapple juice and rum extract until creamy and pour into pie crust.
Ask a question about this stepBake at 350 degrees for 15-20 minutes or until lightly browned. Let cool
Ask a question about this stepWhile cooling, prepare lemon pudding on stovetop, mixed with egg yolks and coconut and cook until a low boil and thickened.
Ask a question about this stepPour onto cooled cream cheese tart and top with toasted coconut.
Ask a question about this steprefrigerate for at least an hour. Slide tart out of tart pan onto a serving plate, slice and enjoy!
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Nozlee is the Assistant Editor of Food52.
maybe try spelling correctly:
caribbean