Papaya and coconut tart with ginger syrup

serves / 8 prep / 1 hour 30 minutes cook / 15 minutes

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 tsp fresh ginger, finely grated

1. Preheat the oven to 170C/150C fan-forced and lightly grease a 20cm (base measurement) fluted tart tin with removable base with butter.

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.

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.

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.

5. Combine the chopped papaya and remaining syrup in a bowl. Top tart with cream and spoon over the syrup mixture.