- 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)
- 3 tablespoons sugar
- 1 cup sweetened shredded coconut, lightly toasted
- 1/4 cup chopped crystallized ginger
- 1 1/2 to 2 large papayas, peeled, thinly sliced
- 1/2 cup apricot-pineapple preserves or apricot preserves
- Preheat oven to 450°F. 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.)