Ginger, Coconut And Papaya Tart Recipe

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Ginger, Coconut and Papaya Tart

Vicki Butts (lazyme)


From Bon Appetit, 1992.

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15 Min
15 Min


pie crust, purchased (half of 15-oz package)
1 Tbsp
all purpose flour
1 8-oz pkg
cream cheese, room temperature
6 Tbsp
canned cream of coconut (such as coco lopez)
3 Tbsp
1 c
sweetened shredded coconut, lightly toasted
1/4 c
chopped crystallized ginger
1 1/2 large
papayas, peeled, thinly sliced
1/2 c
apricot-pineapple preserves, or apricot preserves


1Preheat oven to 450°F.
2Unfold 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.
3Bake until golden brown, about 12 minutes. Check crust during baking; if sides of crust slide down, press up with back of fork. Cool completely.
4Using 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.
5Arrange papaya attractively atop filling.
6Melt 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.
7Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Caribbean