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How to make Papaya and coconut tart with ginger syrup

Yield = 8
Prep time: 1:30
Cook time: 0:15
Total time: 1:45

Ingredients

170g (2 cups) desiccated coconut
125g butter, melted
60ml (1/4 cup) rice malt syrup
350g cream cheese, at room temperature
150g papaya, peeled, pureed
80ml (1/3 cup) ginger syrup (see below)
100g peeled papaya, finely chopped
Thickened cream, whipped, to serve

Ginger syrup

155g (3/4 cup) caster sugar
250ml (1 cup) water
2 teaspoons fresh ginger, finely grated

Method

Step 1 Preheat the oven to 170C/150C fan forced and lightly grease a 20cm (base measurement) fluted tart tin with removable base with butter.
Step 2 Place the coconut, butter and rice malt syrup in a bowl. Stir until well combined. Press into prepared tart tin and bake for 15 minutes or until golden. Set aside to cool.
Step 3 Meanwhile, for the ginger syrup, stir the sugar, water and ginger in a saucepan over medium-high heat until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until syrupy. Set aside for 10 minutes to cool slightly.
Step 4 Use electric beaters to beat the cream cheese in a bowl until smooth. Add the pureed papaya and 80ml (1/3 cup) of the ginger syrup and beat until smooth. Spoon the cream cheese mixture into the tart shell. Cover and place in the fridge for 1 hour or until firm.
Step 5 Combine the chopped papaya and remaining syrup in a bowl. Top tart with cream and spoon over the syrup mixture.