Recipe - Papaya-Cream Cheese Tart With Macadamia Nuts And Choc Sauce

2 cup Flour
6 ounce Very cold unsalted butter
One half inch cubes
One fourth teaspoon Salt
One half teaspoon Sugar
1/3 cup Cold water
12 ounce Cream cheese
4 ounce Heavy whipping cream
Whipped to soft peak
One half cup Powdered sugar
One half teaspoon Vanilla extract
1 Very ripe papaya, peeled
Cut in 1/4" slices
One half cup Peach glaze, melted
One half cup Macadamia nuts toasted
8 ounce Bitter chocolate
8 ounce Semisweet chocolate
2 One half cup Heavy cream
4 tablespoon Warm water

STEP ONE: Prepare the Tart Shell Sift together the flour, salt, and
sugar. Coat butter cubes with the flour mixture and water and knead until
malleable, but not homogeneous. (The amount of water given is approximate;
adjust the amount used according to the dough's consistency.) Leave bits of
plain butter, otherwise the dough becomes too elastic. Gently roll dough to
1/4inch thickness and lay onto a tart pan. Trim edges and poke bottom of
pastry with a fork. Bake in oven at 350 degrees F for about ten minutes or
until tart shell browns slightly. Chill.

STEP TWO: Prepare Cream Cheese Filling Whip whipping cream until it forms
soft peaks. In a mixer, beat cream cheese until it becomes fluffy. Fold in
whipped cream, powdered sugar, and vanilla extract. Set aside.

STEP THREE: Assemble Tart Fill tart shell with cream cheese mixture.
Arrange papaya slices in a pinwheel design over the top of the cream
cheese. Place macadamia nuts in center of tart. With a pastry brush, coat
top of tart with peach glaze. Refrigerate for One half hour before serving.

STEP FOUR: Prepare Chocolate Sauce Heat bitter chocolate, semisweet
chocolate, heavy cream, and warm water in a saucepan, stirring frequently,
until sauce is a smooth consistency.

STEP FIVE: To Serve Slice tart into 8 pieces. Drizzle chocolate sauce
onto plate and place one piece of tart on each plate.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip