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Ginger, Coconut And Papaya Tart

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  • 1 All Ready Pie Crust; (half 15-ounce package)
  • 1 tb All purpose flour
  • 1 pk Regular or light cream cheese; room temperature (8-ounce)
  • 6 tb Canned cream of coconut; (such as Coco Lopez)
  • 3 tb Sugar
  • 1 c Sweetened shredded coconut; lightly toasted
  • 1/4 c Chopped crystallized ginger
  • 1 1/2 lg Papayas; peeled, thinly sliced, up to 2
  • 1/2 c Apricot-pineapple preserves or apricot preserves


Preheat oven to 450F. Unfold crust and press out fold lines. Sprinkle with flour. Roll out to 12 1/2-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 3/4 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 1/4 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.