GINGER, COCONUT AND PAPAYA TART

Ginger, Coconut and Papaya Tart image

Provided by Vicki Butts (lazyme)

Time 30m

Number Of Ingredients 9

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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.)