Ginger, Coconut and Papaya Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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There's a rich cream cheese base in this simple yet sophisticated dessert. Ingredients:
1 all ready pie crust (half 15-ounce package) |
1 tablespoon all purpose flour |
1 8-ounce package regular or light 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 to 2 large papayas, peeled, thinly sliced |
1/2 cup apricot-pineapple preserves or apricot preserves |
Directions:
1. Preheat oven to 450°F. 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.
2. 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.)
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