Papaya-Cream Cheese Tart with Macadamia Nuts and Chocolate Sauce
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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 cup | heavy cream | | 4 tbsp. | warm water |
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Instructions
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.
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