Ginger, coconut and papaya tart

1 servings

Ingredients

Quantity Ingredient
1 All Ready Pie Crust; (half 15-ounce
; package)
1 tablespoon All purpose flour
1 pack Regular or light cream cheese; room temperature
; (8-ounce)
6 tablespoons Canned cream of coconut; (such as Coco Lopez)
3 tablespoons Sugar
1 cup Sweetened shredded coconut; lightly toasted
¼ cup Chopped crystallized ginger
1½ large Papayas; peeled, thinly
; sliced, up to 2
½ cup Apricot-pineapple preserves or apricot
; preserves

Directions

Preheat oven to 450F. Unfold crust and press out fold lines. Sprinkle with flour. Roll out to 12½-inch round. Arrange floured side down in 11-inch-diameter tart pan with removable bottom. Pierce bottom and sides with fork. Bake until golden brown, about 12 minutes. Check crust during baking; if sides of crust slide down, press up with back of fork. Cool completely.

Using electric mixer, beat cream cheese until smooth. Mix in cream of coconut and sugar, then ¾ cup coconut and ginger. Spread filling in crust. Arrange papaya attractively atop filling. Melt preserves in heavy small saucepan over low heat, stirring frequently. Brush over papaya.

Sprinkle remaining ¼ cup toasted coconut around edge of tart and in center. Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.) Serves 8.

Bon Appetit August 1992

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