| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | August 1992 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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