Ginger, Coconut and Papaya Tart


1 frozen pie crust
1 T all purpose flour
8 oz package regular or light cream cheese, room temperature
6 T canned cream of coconut
3 T sugar
1 C sweetened shredded coconut, lightly toasted
1/4 C crystallized ginger, chopped
1- 2 large papayas, peeled, thinly sliced
½ C B&R Farms Dried Apricot Preserves


Preheat oven to 450F. Unfold crust and press out fold lines. Sprinkle with flour. Roll out to 12” round. Arrange floured side down in 11” 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, carefully press back up with 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.