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 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.

Mark Haugen of Tejas, Minneapolis, MN