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