How to make it

  • Pastry
  • Mix together dry ingredients.
  • Blend butter and shortening well and chill a few minutes in freezer.
  • Put fingers in bowl ice water, shake off excess water and cut butter mixture into flour mixture until it looks like coarse crumbs, keeping fingers cold by dipping into the bowl of ice water as needed.
  • Add the 1/4 c ice water and toss together until dough holds together well.
  • Turn pastry out on a floured surface and roll to size.
  • Place in tart or pie pan, and, using a small ball of leftover dough, press gently into pan.
  • Prick with fork all over.
  • Sprinkle with sugar and bake at 400 until golden..about 10 minutes
  • Set tart pastry aside to cool completely. you may remove it completely from the pan when it is cooled or finish in the pan. I removed mine.
  • Filling
  • Beat cream cheese and cream of coconut together until fluffy.
  • Add sugar, beating until smooth and not grainy.
  • Add coconut and ginger and mix well.
  • Spoon into cooled crust and smooth.
  • May be refridgerated at this point and finished later.
  • Topping
  • Slice papaya thinly in a horizontal (across the narrow) direction to make petals.
  • Lay the papaya petals around the edge of the tart, overlapping slightly.
  • Slice the banana about 1/2 inch thick on a sligh diagonal.
  • Lay the banana slices around with tips overlapping the papaya row, just slightly.
  • There should be a small space in the middle of the tart at this point.
  • Take the strawberry and carefully with a sharp knife cut oval *petals* without cutting through the base..continue as long as you can, 4 around the outside and then some in the middle.
  • Gently peel back the petals to open up the strawberry flower.
  • Place in the center of the tart.
  • Glaze
  • cook first three ingredients, stirring, until sugar is no longer grainy and butter is melted.
  • Add extract.
  • Cool slightly and brush over fruit.
  • Garnish Tart with mint leaves before serving.
cut butter into flour   Close
gather gently into a ball   Close
Roll out and fit in pan   Close
sprinkle with sugar and bake until golden   Close
fill with cream cheese mixture and begin to lay papaya on   Close
make the strawberry flower and garnish with mint   Close

Reviews & Comments 5

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    " It was excellent "
    annieamie ate it and said...
    Mary, I never thought of making a tart this way! This is a very impressive recipe!!! Thank you so much for sharing it.
    Was this review helpful? Yes Flag
    " It was excellent "
    jcarl71 ate it and said...
    Looks Great...
    I'm inspired...
    This is why I love this site...
    Thanks4Sharing
    Was this review helpful? Yes Flag
  • turtle66 9 years ago
    This looks fantastic! And i know that the Coco Lopez and Cream Cheese work very well together from other deserts i have made in the past...I have to make this one. Ty.
    Was this review helpful? Yes Flag
  • kawa11desho 9 years ago
    I cannot wait to try this! It looks spectacular. My mouth was watering just reading the recipe.
    Was this review helpful? Yes Flag
  • zena824 10 years ago
    I bookmarked this... this is a beautiful presentation.....Im really into fruittarts right now..... Thanks for this post..
    Was this review helpful? Yes Flag

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