ginger, coconut and papaya tart
From Bon Appetit, 1992.
No Image
prep time
15 Min
cook time
15 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 - pie crust, purchased (half of 15-oz package)
- 1 tablespoon all purpose flour
- 1 8-oz packages cream cheese, room temperature
- 6 tablespoons canned cream of coconut (such as coco lopez)
- 3 tablespoons sugar
- 1 cup sweetened shredded coconut, lightly toasted
- 1/4 cup chopped crystallized ginger
- 1 1/2 large papayas, peeled, thinly sliced
- 1/2 cup apricot-pineapple preserves, or apricot preserves
How To Make ginger, coconut and papaya tart
-
Step 1Preheat oven to 450°F.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 5Arrange papaya attractively atop filling.
-
Step 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.
-
Step 7Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes