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