Recipe

Papaya-plum Chutney Recipe

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Ingredients

4 oz Heavy whipping cream --
Whipped to soft peak
2 c Flour
1/2 ts Vanilla extract
2 1/2 c Heavy cream
1 Very ripe papaya, peeled --
1/3 c Cold water
1/4 ts Salt
1/2 -inch cubes
8 oz Bitter chocolate
6 oz Very cold unsalted butter --
8 oz Semisweet chocolate
1/2 c Macadamia nuts -- toasted
4 tb Warm water
12 oz Cream cheese
1/2 ts Sugar
Cut in 1/4" slices
1/2 c Peach glaze, melted
1/2 c Powdered sugar

Directions

Step #1 STEP ONE: Prepare the Tart Shell-- Sift together the flour, salt, and sugar.
Step #2 Coat butter cubes with the flour mixture & water & knead until malleable, but not homogeneous.
Step #3 (The amount of water given is approximate; adjust the amount used according to the dough's consistency.
Step #4 ) Leave bits of plain butter, otherwise the dough becomes too elastic.
Step #5 carefully roll dough to 1/4-inch thickness & lay onto a tart pan.
Step #6 Trim edges & poke bottom of pastry with a fork.
Step #7 Bake in oven at 350 degrees F for about ten mins or until tart shell browns slightly.
Step #8 Chill.
Step #9 STEP TWO: Prepare Cream Cheese Filling-- Whip whipping cream until it forms soft peaks.
Step #10 In a mixer, beat cream cheese until it becomes fluffy.
Step #11 Fold in whipped cream, powdered sugar, & vanilla extract.
Step #12 Set aside.
Step #13 STEP THREE: Assemble Tart-- Fill tart shell with cream cheese mixture.
Step #14 Arrange papaya slices in a pinwheel design over the top of the cream cheese.
Step #15 Place macadamia nuts in center of tart.
Step #16 With a pastry brush, coat top of tart with peach glaze.
Step #17 put in the fridge for 1/2 hr before serving.
Step #18 STEP FOUR: Prepare Chocolate Sauce-- Heat bitter chocolate, stirring frequently, semisweet chocolate, heavy cream, & warm water in a saucepan, until sauce is a smooth consistency.
Step #19 STEP FIVE: To Serve-- Slice tart into 8 pieces.
Step #20 Drizzle chocolate sauce onto plate & place one piece of tart on each plate.
Step #21 --.
Enjoy the PAPAYA-PLUM CHUTNEY recipe