2 c Flour
6 oz Very cold unsalted butter —
1/2 -inch cubes
1/4 ts Salt
1/2 ts Sugar
1/3 c Cold water
12 oz Cream cheese
4 oz Heavy whipping cream —
Whipped to soft peak
1/2 c Powdered sugar
1/2 ts Vanilla extract
1 Very ripe papaya, peeled —
Cut in 1/4″ slices
1/2 c Peach glaze, melted
1/2 c Macadamia nuts — toasted
8 oz Bitter chocolate
8 oz Semisweet chocolate
2 1/2 c Heavy cream
4 tb 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 1/4-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 1/2 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.
Yields
8 Servings