| 1 | Step one: prepare the tart shell-- sift together the flour, salt, and sugar. |
| 2 | Coat butter cubes with the flour mixture and water and knead until malleable, but not homogeneous. |
| 3 | (the amount of water given is approximate; adjust the amount used according to the dough"s consistency). |
| 4 | Leave bits of plain butter, otherwise the dough becomes too elastic. |
| 5 | Gently roll dough to ?inch thickness and lay onto a tart pan. |
| 6 | Trim edges and poke bottom of pastry with a fork. |
| 7 | Bake in oven at 350 °F for about ten minutes or until tart shell browns slightly. |
| 8 | Chill. |
| 9 | Step two: prepare cream cheese filling-- whip whipping cream until it forms soft peaks. |
| 10 | In a mixer, beat cream cheese until it becomes fluffy. |
| 11 | Fold in whipped cream, powdered sugar, and vanilla extract. |
| 12 | Set aside. |
| 13 | Step three: assemble tart-- fill tart shell with cream cheese mixture. |
| 14 | Arrange papaya slices in a pinwheel design over the top of the cream cheese. |
| 15 | Place macadamia nuts in center of tart. |
| 16 | With a pastry brush, coat top of tart with peach glaze. |
| 17 | Refrigerate for ?hour before serving. |
| 18 | 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. |
| 19 | Step five: to serve-- slice tart into 8 pieces. |
| 20 | Drizzle chocolate sauce onto plate and place one piece of tart on each plate |
