Cheese Tart with Macadamia Nuts and Choc Sauce|
Papaya-Cream Cheese Tart with Macadamia Nuts and Choc Sauce
2 c Flour
6 oz Very cold unsalted butter --
1/2 -inch cubes
1/4 ts Salt
1/2 ts Sugar
1/3 c Cold water
12 oz Cream cheese
4 oz Heavy whipping cream --
Whipped to soft peak
1/2 c Powdered sugar
1/2 ts Vanilla extract
1 Very ripe papaya, peeled --
Cut in 1/4" slices
1/2 c Peach glaze, melted
1/2 c Macadamia nuts -- toasted
8 oz Bitter chocolate
8 oz Semisweet chocolate
2 1/2 c Heavy cream
4 tb Warm water
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