Papaya-cream cheese tart with macadamia nuts and choc sauce

8 Servings

Ingredients

Quantity Ingredient
2 cups Flour
6 ounces Very cold unsalted butter -- inch cubes
¼ teaspoon Salt
½ teaspoon Sugar
⅓ cup Cold water
12 ounces Cream cheese
4 ounces Heavy whipping cream --
Whipped to soft peak
½ cup Powdered sugar
½ teaspoon Vanilla extract
1 Very ripe papaya, peeled --
Cut in 1/4\" slices
½ cup Peach glaze, melted
½ cup Macadamia nuts -- toasted
8 ounces Bitter chocolate
8 ounces Semisweet chocolate
2½ cup Heavy cream
4 tablespoons Warm water

Directions

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 ¼-inch 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 ½ 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

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