Carribian Resort Tart

• Pie Crust and Cream Cheese filling
• 1/2 8 oz pkg. Cream Cheese
• 2 eggs
• 1 cup sugar
• 1 teaspoon Vanilla
• 1 teaspoon pinapple juice (reserved from can of crushed pineapple)
• 1/2 teaspoon rum extract
• 1 Refrigerated rolled pie crust
• 1/4 cup Ricotta Cheese
• Topping
• 1 4.3 oz box of Lemon Pudding Mix
• 3 egg yolks
• 1 20 oz can Crushed Pineapple (and remaining juice)
• 1/4 cup coconut

1. Preheat oven to 350 degrees.
2. Unroll pie crust and press into tart pan with a removable bottom.
3. Mix softened cream cheese, Ricotta cheese, eggs, sugar, vanilla, pineapple juice and rum extract until creamy and pour into pie crust.
4. Bake at 350 degrees for 15-20 minutes or until lightly browned. Let cool
5. While cooling, prepare lemon pudding on stovetop, mixed with egg yolks and coconut and cook until a low boil and thickened.
6. Pour onto cooled cream cheese tart and top with toasted coconut.
7. refrigerate for at least an hour. Slide tart out of tart pan onto a serving plate, slice and enjoy!

pie crust, cream cheese, eggs, sugar, vanilla, pinapple juice, rum, rolled pie crust, ricotta cheese, topping, mix, egg yolks, pineapple, coconut

Taken from food52.com/recipes/10347-carribian-resort-tart (may not work)