Free Recipe Ginger, Coconut And Papaya Tart
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Ginger, Coconut And Papaya Tart Recipe
1 All Ready Pie Crust; (half
-15-ounce
; package)
1 tb All purpose flour
1 pk Regular or light cream
-cheese; room temperature
; (8-ounce)
6 tb Canned cream of coconut;
-(such as Coco Lopez)
3 tb Sugar
1 c Sweetened shredded coconut;
-lightly toasted
1/4 c Chopped crystallized ginger
1-1/2 lg Papayas; peeled, thinly
; sliced, up to 2
1/2 c Apricot-pineapple preserves
-or apricot
; preserves
Ginger, Coconut And Papaya Tart Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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