Papaya-cream cheese tart with macadamia nuts

Yield: 8 Servings

Ingredients:

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

Instructions:

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. Recipe By : Mark Haugen of Tejas Minneapolis MN