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
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|Serving Size: 1 Serving (854g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2431 (84%)|
|Amt Per Serving||% DV|
|Total Fat 270.1g||360 %|
|Saturated Fat 153.9g||770 %|
|Monounsaturated Fat 70g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 799.4mg||246 %|
|Sodium 2209mg||76 %|
|Potassium 1344.4mg||35 %|
|Total Carbohydrate 86.2g||25 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 78.8g|
|Protein 49.8g||71 %|
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Calories per serving: 2878
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