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 doughs 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