The shell for this tart is really easy to make, as it requires no rolling at all, just patting into the tart pan.
Make the tart shell:
Have ready a 9-inch tart pan with a removable bottom. Process the flour, confectioners’ sugar, almonds, and salt in a food processor just until the nuts are finely ground. Add the butter; process until it disappears into the mixture. With the processor on, add the egg mixture through the feed tube and blend until a soft dough forms. Divide the dough and wrap one half in plastic and refrigerate or freeze for another use. Pat the other half into a ball; flatten into a disk. On a lightly floured work surface, pat (or roll) the dough into a 7-inch round. Gently lift the dough and center it in the tart pan. With lightly floured fingertips, press the dough over the bottom and up the sides of the pan. Prick the shell all over with a fork. Cover and refrigerate for 30 to 40 min. Meanwhile, position a rack in the lower third of the oven and heat the oven to 350°F. Bake the shell until fully golden and no longer shiny on top, about 30 min. Transfer the shell to a rack to cool.
Make the filling and assemble the tart:
Combine the cream cheese, heavy cream, sugar, rum, and salt in a mixing bowl. With an electric mixer, beat until smooth. Cover and refrigerate until the filling firms up a bit, about 20 min. Spread the filling in the pastry shell. Just before serving, arrange the roasted pineapple chunks on top and refrigerate the tart for 20 min. or so, just to firm it before serving.
nutrition information (per serving):
sat fat g
Photo: Amy Albert