Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce

2 c flour
6 oz very cold butter,Unsalted-1/2-inch cubes
1/4 t salt
1/2 t 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 t 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 T 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.