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
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.
Yields
1 servings