Recipe Details

Summary

Name: Papaya-cream Cheese Tart With Macadamia Nuts & Choc. Sauce

Category: Chocolate

2 cups flour

6 ounces very cold unsalted butter -- 1/2-inch cubes

1/4 teaspoon salt

1/2 teaspoon sugar

1/3 cup cold water

12 ounces cream cheese

4 ounces heavy whipping cream -- whipped to soft peak

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1 very ripe papaya, peeled -- cut in 1/4" slices

1/2 cup peach glaze, melted

1/2 cup macadamia nuts -- toasted

8 ounces bitter chocolate

8 ounces semisweet chocolate

2 1/2 cups heavy cream

4 tablespoons 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