INGREDIENTS

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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