Serves 8


  • 2 cups flour
  • 1/2 teaspoon vanilla extract
  • 6 ounces very cold unsalted butter
  • 1 very ripe papaya, peeled,cut into 1/2-inch cubes 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 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. 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.