Recipe for Ginger, Coconut and Papaya Tart 
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Yield:
1
Ingredients:
Amount Ingredient
1 x All Ready Pie Crust (half 15-ounce package)
1 tbl all purpose flour
1 pkt regular or light cream cheese room temperature (8-ounce)
6 tbl canned cream of coconut (such as Coco Lopez)
3 tbl sugar
1 cup sweetened shredded coconut lightly toasted
1/4 cup chopped crystallized ginger
1/2 lrg papayas peeled, thinly sliced, up to 2
Instructions:
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.

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