Best 2 Papaya Tart Recipes

Indulge in a tropical delight with our tantalizing Papaya Tart recipe, a perfect fusion of sweet and tangy flavors. This delectable treat features a crisp and flaky pastry crust filled with a luscious papaya filling, complemented by a creamy and smooth custard topping. Each bite offers a burst of tropical sunshine, making it an ideal dessert for any occasion.

Our Papaya Tart recipe collection offers a variety of options to suit different tastes and preferences. From the classic Papaya Tart with its traditional custard topping to the innovative Papaya Tart with Coconut Cream Topping, there's something for everyone. We also include a vegan-friendly Papaya Tart recipe for those with dietary restrictions, ensuring everyone can enjoy this tropical treat.

Each recipe is carefully crafted with step-by-step instructions, detailed ingredient lists, and helpful tips to guide you through the baking process. Whether you're a seasoned baker or just starting out, our recipes will help you create a stunning Papaya Tart that will impress your friends and family.

So embark on a culinary journey and let the vibrant flavors of papaya dance on your taste buds. With our Papaya Tart recipes, you'll be able to create a dessert that is both delicious and visually stunning.

Here are our top 2 tried and tested recipes!

PAPAYA TART

Papaya Tart image

Provided by Barbara Kafka

Categories dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 sheet frozen puff pastry (8 1/2 ounces)
2 teaspoons milk
3 tablespoons dark brown sugar
2 medium papayas, peeled and cut lengthwise into 1/4-inch-thick slices (any left over can be used for the sorbet)
Juice of 2 or 3 limes (to taste)

Steps:

Allow 1 piece of puff pastry dough to defrost at room temperature (about 30 minutes).
Place a rack in the middle of oven, and heat to 400 degrees.
Open out the sheet of puff pastry. On a lightly floured surface, roll it out until it is about 1/8 inch thick. Cut out a 9-inch circle. Place on a parchment-covered baking sheet (or a baking sheet covered with greased aluminum foil). Leaving a 1/4-inch rim, prick the center of the dough all over with the tines of a fork. With a pastry brush, lightly coat the center of the dough with the milk. Push 1 tablespoon of the sugar through a coarse sieve to distribute evenly over the center of the dough. Bake for 5 minutes.
Gently toss the papaya with the lime juice. Remove the tart shell from the oven, and lay the papaya slices in a spoke pattern on the shell. Push the remaining 2 tablespoons of sugar through a coarse sieve evenly over the top of the fruit.
Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized. Remove from the oven, and slide off the baking pan onto a rack. Cool slightly and serve, or cool completely and reheat slightly just before serving. Cut into wedges with large kitchen scissors.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 16 grams

GINGER, COCONUT AND PAPAYA TART

Ginger, Coconut and Papaya Tart image

Categories Fruit Ginger Dessert Bake Coconut Papaya Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 9

Ingredients

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

Steps:

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.)

Tips:

Choose ripe papaya: The best papayas for tarts are those that are ripe but still firm. Unripe papayas will be too tart and green, while overripe papayas will be too soft and mushy.
Prepare the papaya properly: To prepare the papaya, cut it in half lengthwise and scoop out the seeds. Then, peel the papaya and cut it into thin slices.
Use a good quality pastry dough: The pastry dough is an important part of any tart, so it's important to use a good quality one. You can either make your own pastry dough or use a store-bought one.
Blind bake the pastry dough: Blind baking the pastry dough helps to prevent it from becoming soggy. To blind bake the pastry dough, preheat the oven to 350 degrees Fahrenheit and line the tart pan with parchment paper. Fill the tart pan with pie weights or dried beans and bake for 15-20 minutes, or until the pastry dough is golden brown.
Don't overcook the filling: The filling for a papaya tart should be cooked until it is just set. Overcooking the filling will make it tough and rubbery.

Conclusion:

Papaya tarts are a delicious and refreshing dessert that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make a papaya tart that is sure to impress your friends and family.