• 2 cups flour
  • 1/2 teaspoon vanilla extract
  • 6 ounces very cold unsalted butter cut into 1/2-inch cubes
  • 1 very ripe papaya, peeled, cut in 1/4-inch slices
  • 1/4 teaspoon salt
  • 1/2 cup peach glaze, melted
  • 1/2 teaspoon sugar
  • 1/2 cup macadamia nuts, toasted
  • 1/3 cup cold water
  • 8 ounces bitter chocolate
  • 12 ounces cream cheese
  • 8 ounces semisweet chocolate
  • 4 ounces heavy whipping cream
  • 2 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 4 tablespoons warm water



Tart Shell: Sift together the flour, salt and sugar. Coat butter cubes with the flour mixture, add 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 for about 10 minutes or until tart shell browns slightly. Chill. Cream Cheese Filling: Whip w hipping 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. Chocolate Sauce Heat bitter chocolate, semisweet chocolate, heavy cream and warm water in a saucepan, stirring frequently, until sauce is smooth consistency 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. To serve: Slice into 8 pieces. Drizzle chocolate sauce onto plate and place one piece of tart on each plate.