|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
8 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 cups flour
6 oz. cold unsalted butter, cut in 1/2-inch cubes
1/4 tsp. salt
1/2 tsp. sugar
1/3 cup cold water
12 oz. cream cheese
4 oz. heavy whipping cream, whipped to soft peaks
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1 ripe papaya, peeled and cut in 1/4-inch slices
1/2 cup peach glaze, melted
1/2 cup macadamia nuts, toasted
8 oz. bitter chocolate
8 oz. semisweet chocolate
2-1/2 cups heavy cream
4 tbsp. warm water
|
Directions:
|
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°F for about ten minutes or until tart shell browns slightly. Chill.
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.
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 befores erving.
Heat bitter chocolate, semi-sweet chocolate, heavy cream, and warm water in a saucepan, stirring frequently, until sauce is a smooth consistency.
To serve, slice tart into 8 pieces. Drizzle chocolate sauce onto plate and place one piece of tart on each plate.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
