ginger, coconut and papaya tart
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From Bon Appetit, 1992.
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yield
8 serving(s)
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For ginger, coconut and papaya tart
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1pie crust, purchased (half of 15-oz package)
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1 Tbspall purpose flour
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1 8-oz pkgcream cheese, room temperature
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6 Tbspcanned cream of coconut (such as coco lopez)
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3 Tbspsugar
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1 csweetened shredded coconut, lightly toasted
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1/4 cchopped crystallized ginger
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1 1/2 lgpapayas, peeled, thinly sliced
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1/2 capricot-pineapple preserves, or apricot preserves
How To Make ginger, coconut and papaya tart
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1Preheat oven to 450°F.
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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.
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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.
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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.
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5Arrange papaya attractively atop filling.
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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.
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7Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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