Ginger, Coconut and Papaya Tart – a delicious recipe with Pie Crust, flour, regular, cream of coconut, sugar, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450F.
2
Unfold crust and press out fold lines.
3
Sprinkle with flour.
4
Roll out to 12 1/2-inch round.
5
Arrange floured side down in 11-inch-diameter tart pan with removable bottom.
6
Pierce bottom and sides with fork.
7
Bake until golden brown, about 12 minutes.
8
Check crust during baking; if sides of crust slide down, press up with back of fork.
9
Cool completely.
10
Using electric mixer, beat cream cheese until smooth.
11
Mix in cream of coconut and sugar, then 3/4 cup coconut and ginger.
12
Spread filling in crust.
13
Arrange papaya attractively atop filling.
14
Melt preserves in heavy small saucepan over low heat, stirring frequently.
15
Brush over papaya.
16
Sprinkle remaining 1/4 cup toasted coconut around edge of tart and in center.
17
Refrigerate until filling is firm, at least 1 hour.
18
(Can be prepared 6 hours ahead.
19
Keep refrigerated.)
247
kcal
Calories
17
g
Fat
22
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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), and more.
Yes, Ginger, Coconut and Papaya Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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