Ginger Coconut And Papaya Tart Recipes

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GINGER, COCONUT AND PAPAYA TART



Ginger, Coconut and Papaya Tart image

From Bon Appetit, 1992.

Provided by Vicki Butts (lazyme)

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 9

1 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 sugar
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

Steps:

  • 1. Preheat oven to 450°F.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Arrange papaya attractively atop filling.
  • 6. 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.
  • 7. Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)

GINGER, COCONUT AND PAPAYA TART



Ginger, Coconut and Papaya Tart image

Categories     Fruit     Ginger     Dessert     Bake     Coconut     Papaya     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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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