Ginger, Coconut And Papaya Tart

1 servings

Try this Ginger, Coconut And Papaya Tart recipe, or post your own recipe for Ginger, Coconut And Papaya Tart

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Ginger, Coconut And Papaya Tart Ingredients

1 All Ready Pie Crust; (half	1 c Sweetened shredded coconut;
; package)	1/4 c Chopped crystallized ginger
1 tb All purpose flour	1 1/2 lg Papayas; peeled, thinly
1 pk Regular or light cream	; sliced, up to 2
; (8-ounce)	1/2 c Apricot-pineapple preserves
6 tb Canned cream of coconut;	; preserves
3 tb Sugar

Instructions for Ginger, Coconut And Papaya Tart

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.

Main Ingredient: Cuisine: Uncategorized