Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Marjorie Scofield Date: 11-15-95 (09:29)
(160) Fido: Recipes

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