Pina Colada Tart

With a fork, stir in the half-and-half, vanilla, and 1 tablespoon rum just until the mixture begins to hold together. Gently squeeze into loose clumps, then press into a ball on a sheet of plastic wrap.

Using the plastic wrap, roll the dough into a 12-inch circle. Lift it into a 9-inch tart pan with a removable bottom, folding the edges over to make the sides double-thick and pressing firmly into the corners.

Line the pastry with foil and fill with dry beans or pie weights. Place the pan on a baking sheet and bake 35 minutes.

Turn off the oven; carefully remove the foil and beans. Pierce the pastry in 2 or 3 places with a fork and return to the turned-off oven for 5 minutes. Let cool completely.

In a medium bowl, beat the cream cheese with the powdered sugar until smooth. Beat in the yogurt, remaining vanilla, and 2 tablespoons rum.

Fill the cooled pastry shell with the cream cheese mixture and chill until set. Just before serving, garnish with the drained pineapple and toasted coconut.