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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.